Results showed that supplement of water soluble protein concentrate impoved the flour baking performance and it could be used as an additive for both baking improvement and protein fortification.
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释义
试验结果表明,麦胚水溶浓缩蛋白具有改善面粉的烘焙品质之功能,具有作为面粉品质改良和蛋白营养强化添加剂的潜力。
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