这段摘要这么换成英文的啊摘 要：为了研究添加大豆粉在面包中对面包品质的影响,采用排小米法、直接干燥法、灼烧重量法对含有不

Abstract:In order to study add soybean meal in bread on bread quality on the exhaust millet method, the direct drying, ignition weight method to contain different proportion soybean meal of bread for specific volume, moisture content, ash content measurement, the baking quality analysis.
The results showed that by adding soybean meal bread moisture and ash content increased significantly, bread aging speed slow, bread specific volume decreases, and skin smoothness declined, soybean powder adding quantity 4%, bread overall quality is better.
Keywords: soybean meal; Bread. Quality; influence

Added in order to study the impact on bread quality of soy flour in bread, using the row millet method, a direct drying method, and the ignition weight method of bread containing different proportions...