The effect of the compound oxidase with SSL-CSL on the dough's rheological properties and the quality of steamed bread was studied by orthogonal tests. 利用正交試驗研究了氧化酶復合乳化劑對面團流變學特性和饅頭質量的影響。
In this paper, the rheological and baking properties have been investigated by the replacement of wheet flour with the special maize flour rich in Selenium in different ratios. 將富硒玉米特制粉以不同比例添加到小麥粉中，研究混合面團的流變學特性及烘焙特性。
