The results showed that rye soluble arabinoxylans improved the wheat flour quality and the loaf volume.
结果表明：面粉中添加黑麦阿拉伯水溶性木聚糖能改善面粉品质，增加面包体积；
Sedimentation value, wet gluten content, loaf volume and loaf score all increased with the amount of N-fertilizer added.
容重随着施氮量的增加而降低；沉降值、湿面筋含量、面包体积和面包评分随施氮量的增加而提高。
There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time.
蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。
It has little effect on loaf volume per gram, if two flour blend with suitable scale, the loaf volume per gram and loaf score will have much more notable improvement.
配粉对面包比容的改善作用较小，但合适配粉比例能使面包比容和面包评分得到显著的改善和提高。
Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content, and increase grain hardness, wet gluten, loaf volume and loaf score.
适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量，并可提高籽粒硬度和湿面筋含量，增加面包体积和面包评分。
The effects of soybean proteins supplementation and the addition of emulsifier on the characteristics of bread, including water absorption, loaf volume and sensory valuation and texture.
研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感官以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
The effects of soybean proteins supplementation and the addition of emulsifier on the characteristics of bread, including water absorption, loaf volume and sensory valuation and texture.
研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感官以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
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