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

选用玉米粉、木薯粉、大米粉,分别与小麦粉和大豆粉配合,制作了成、芳可、丰富的复合面包。

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.

对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。