英语语法分析

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。

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。

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。