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。
To expand the use of lard and improve the quality of steamed bread, the effect of lard on steamed bread quality has been studied.
究了猪油对酵母发酵性能、馒头品质及馒头老化的影响。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.
从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。
It was proved that flour additive of SSL improved edible quality and processing property of steamed - bread.
研究结果表明，SSL适宜作面粉改良剂，可以提高面团的加工性能和食用品质。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。
Steamed bread making and scoring can objectively reflect the quality of wheat.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
Steamed bread making and scoring can objectively reflect the quality of wheat.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
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