Higher tempered wheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.
随着入磨麦水分的提高，通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。
Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour.
烤盘铺上烤纸，先洒粗麦粉，然后再洒上一层黑麦粉。
Shape each half into a baguette and place them on a baking paper sprinkled with the enough semolina, then with rye flour.
烤盘铺上烤纸，先洒粗麦粉，然后再洒上一层黑麦粉。
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