| 释义 |
1 ?面包配方 ... 面包[用]面粉 bread flour 面包配方 bread formula 面包榖物 bread grain ...
- 1
Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory. 并通过分析总结前一次的实验结果进行配方、工艺的不断改良，从而得到在口感，质地，色泽上都令人较为满意的面包。 - 2
Most will yield acceptable bread if the amount of wheat flour replaced is limited, if the formula is modified, and in some cases if the manipulation is altered. 如果小麦粉被取代的量有限，并且面包的配方经过修改，同时在一些场合下改变操作，那么，大多数代用物都会生产出可接受的面包来。 - 3
In this paper, the formula and additives' dosage of concentrated pre-blent bread flour are studied, and a kind of high-quality pre-blent bread flour is developed. 本文对浓缩杂粮面包预拌粉的配方及添加剂的用量进行了研究，研制出理想的预拌粉。
|