Microfloral activity in worm may have an important effect on soil crumb structure.

蚯蚓类中微生物群落活性对土壤团粒结构可起重要作用。

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Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.

焙烤后的体积、形式、屑状结构和弹性，以及陪烤制品的风味都可以从试验结果中得到评估。

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Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.

在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。

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