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同比例大豆粉的面包进行比容、水分含量、灰分的测定,

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同比例大豆粉的面包进行比容、水分含量、灰分的测定,
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同比例大豆粉的面包进行比容、水分含量、灰分的测定,对焙烤品质进行分析研究.结果表明,添加大豆粉的面包水分和灰分含量明显增加,面包老化速度变慢,面包的比体积减小,表皮光滑度有所下降,大豆粉添加量为4%时,面包总体品质较好.
关键词：大豆粉； 面包； 品质； 影响

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同比例大豆粉的面包进行比容、水分含量、灰分的测定,
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...

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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 of soy flour the hematocrit, moisture content, ash determination, baking quality analysis and research. The results show that adding soy flour bread moisture and ash content increased significantly slower bread staling, the specific volume of the bread is reduced epidermal smoothness decline, soy flour was 4% better, the overall quality of bread.
Keywords: soy flour; bread; quality; impact

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