...；k-均值算法；馒头品质；加水量；面筋强度 [gap=1916]Key words: Image process; K-means algorithm; Steamed bread quality; Water addition; Wheat gluten strength ...
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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。
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。
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。
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