The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
2
The somatic cell chromosomes in F1 hybrid plants indicated that good genes of oats can be introduced into the bread wheat to enrich the germ plasm resources of the wheat.