粮油杂志 关键词 面粉；碳水化合物；游离糖；戊聚糖；面包烘焙品质 [gap=317]KEYWORDS wheat flour; carbohydrate; free sugar; pentosan; bread baking quality
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bread-baking quality characters 面包烘焙品质性状
A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.
本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
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