The Agaricus blazei dietary fibers （ADF） through suitable processing can improve the bread quality.
17．姬松茸膳食纤维（ADF）用于面包生产时必需经过适当方法处理才能改善面包品质。
参考来源 - 姬松茸综合利用关键技术研究与应用The good correlation between hardness, toughness and visual quality was found. The hardness and toughness could be good index to examine bread quality.
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The effects of these starches on the overall bread quality were studied.
论文研究了这些抗性淀粉对整个面包质量的影响。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
To expand the use of lard and improve the quality of steamed bread, the effect of lard on steamed bread quality has been studied.
究了猪油对酵母发酵性能、馒头品质及馒头老化的影响。
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