为了开拓乳制品市场，增加干酪消费量，试验研究了干酪的添加量对面包品质的影响和干酪面包的配方。

For expanding the dairy market and increase the cheese consuming, the influence of cheese on the quality of bread and best formulation of the cheese bread were studied.

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如果小麦粉被取代的量有限，并且面包的配方经过修改，同时在一些场合下改变操作，那么，大多数代用物都会生产出可接受的面包来。

Most will yield acceptable bread if the amount of wheat flour replaced is limited, if the formula is modified, and in some cases if the manipulation is altered.

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面包(如果你还没有尝试过的话，一定要试试看这个配方，超赞的)。

Bread (seriously try this recipe if you haven't yet... best. ever.)

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