The corn flour, cassava flour and rice flour combined separately with wheat flour and soybean flour were used as main breadstuffs for the panification.

选用玉米、木薯、大米,分别与小麦和大合,制作了成本低廉、芳可口、营养丰富的复合。

A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.

活性大、单甘酯及脂肪氧合酶流变学性质及馒头品质影响进行了比较研究。