When adding soybean phospholipid flour was about 0.8%, it could reach its best effect on the quality of steam bread.
当在小麦粉中添加0.8%的大豆粉末磷脂时，其对馒头品质有较好的改善作用。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
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