1、
Quantity and quality of wheat protein are the two major factors affecting baking-quality of flour.
普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素.
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2、
Some improver play important roles in enhancing the baking quality of the wheat flour.
添加一定的添加剂可改善小麦粉的烘焙品质.
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3、
结果表明:蛋白质组分对面团特性和烘焙品质有重要影响.麦醇蛋白和麦谷蛋白与沉淀值的关系十分 密切 .
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4、
Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content.
蛋糕和酥饼品质受面筋含量和面团强度的强烈影响.
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There are look-in window and lamp, which make observation easier and improve the quality of baking.
设有大玻璃门和检视灯, 便于操作时观察物品,以提高烘培质量.
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