Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.

研究了添加米糠对面团粉质特性和馒头品质的影响。

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Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.

研究添加稳定化米糠对面团粉质特性和面包品质的影响。

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Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.

用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。

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