摘要研究了活性大豆粉对小麦粉面团的流变学性质的影响.

The effect of bioactive soybean powder on the wheat flour quality was studied.

小麦粉是世界上最主要的食品和食品原料之一。

Wheat flour is one of the most important food and food raw material.

添加一定的添加剂可改善小麦粉的烘焙品质.

Some improver play important roles in enhancing the baking quality of the wheat flour.

研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。

The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.

燕麦的营养价值较其它谷物高，将燕麦粉和小麦粉配制成不同比例的混合粉，研究几种配方下制作面包的工艺性能。

A kind of blended flour was prepared by oat flour and wheat flour in different proportions, and then the processing property of bread made in this formula was studied.

将小麦粉溶剂保持力与蒸煮品质比较分析得出，两者之间具有较好的相关性。

Finally, compared with cooking quality, SRC presented a good correlativity with it, and critical SRC of wheat flour during storage was discussed.

天粮就是粗粒小麦粉吗？

So manna is semolina?

然而, 英国使用的大部分面粉都是小麦粉。

But most of the flour used in Great Britain is wheat-flour.

通过研究提出了在小麦粉中添加玉米粉制作发面饼实验的工艺、条件及评分方法.

In this paper the experiment method of the added corn flour flapjack was put forward.

通过研究提出了在小麦粉中添加玉米粉制作发面饼实验的工艺、条件及评分方法。

In this paper the experiment method of the added corn flour flapjack was put forward .