In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.
通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。
The effects of fermentation, baking and storage during the processing of bread on the chemical forms of iron were investigated.
将各种铁源加到面粉中，制成面包，测定其中铁存在的化学形式，研究面包生产过程中发酵、焙烤、贮藏对铁化学形式的影响。
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