【摘要】 本文就谷朊粉应用于面包生产中对主要工艺因素的影响进行了探讨，并对添加谷朊粉后面团的流变学特性及面包的品质进行了分析研究。更多还原

【Abstract】 he effects of gluten flour on technological factors in the process of bread makingwere studied and the rheological properties of the dough as well as the quality of bread added withwheat gluten flour were thoroughly analysed in the paper.更多还原