The farinographical and bakingproperties were investigated by replacement of wheat flour with special maize flour rich in selenium in different ratios.
将富硒玉米特制粉以不同比例添加到小麦粉中，研究混和面团的粉质特性及烘焙特性。
2
This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
3
This plate has good properties of impact resistance to molten steel and slags, protecting steel against polution, no explosion in baking process and easy application.