In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality,baking quality and aging of bread during storage.

• 通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响,研究了赖氨酸作为面包添加剂的可行性。