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。
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。
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