steamed bread

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.

对豆粉、单甘酯及脂肪氧合酶对面粉流变学质及馒头品质影响进行了比较究。

Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.

也可将槐花烘干,成细粉,掺入白面粉中发酵后成馒头食用。

The steamed bread has dried out.

这馒头干硬了。