烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。
Baking test is the most direct and effective method to test the operational performance and edible quality of tailored flour for bread.
通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。
Effects of domestic lipase on wheat bread flour was studied by rheology te st? Bread-making experiments.
通过面团流变学试验、蒸馒头试验、面包烘焙试验，探讨了国产脂肪酶对各类小麦粉品质的影响。
Effects of domestic lipase on different kinds of wheat flour were studied by rheological test, baking and steaming experiments.
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