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1·Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.

研究了添加米糠对面团粉质特性和馒头品质的影响。

2·Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.

研究添加稳定化米糠对面团粉质特性和面包品质的影响。

3·Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.

用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。

4·Wide-narrow row planting could improve farinograph parameters under the same density, which was beneficial to the improve of the processing quality.

等密度条件下采取宽窄行种植方式显著提高粉质参数，有利于面粉加工品质的提高。

5·The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.

利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。

6·The farinograph and bread quality which was affected by the addition of okra were studied in this paper. The optimum of okra obtained experimentally was 3%.

将生产豆腐的副产品豆渣经处理后添加到面包粉中，研究其添加量对面包粉粉质和面包质量的影响，通过粉质试验和焙烤试验得出最佳添加量为3%。

7·The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.

该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。

8·The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.

结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；

9·SDS sedimentary volume was compared with the results determined by farinograph. The test proved there was a close positive relation between sedimentary volume and the volume of steamed bread.

同时进行了SDS沉积体积与粉质仪测定数据的比较，并通过实验证明沉积体积与馒头体积存在密切的正相关性。