【摘要】 本文研究了小麦面包中添加KBrO₃,Vc和半胱氨酸盐酸盐,对面包烘焙品质的改良作用和机理,并进行计算机辅助数据处理及其实验曲线的计算机拟合,结果表明实验数据比较准确可靠.更多还原

【Abstract】 This paper studies the improving action on and the mechanism of the baking quality of bread through addin KBrO3, vitamin C and L- cysyteine hidrochloride into wheat bread. And the supplementary datum dealing of a computer as well as the computer contrast of the experimental curve are carried the result shows that the experimental data are accurate and reliable as well. , ,更多还原