1.The quality of bread is improved through the adding in others, although the adding in of medick sativa may depress the quality.
虽然苜蓿素的添加会降低面包的烘焙品质，但通过加入其他原料可以得到改善。
2.Through the analysis of orthogonal test, the most appropriate amount of medick sativa in bread were decided.
将苜蓿素添加在面包中，通过正交实验分析，确定了其最佳用量。
3.The content of protein in bread increases with the adding in of medick sativa.
实验表明，苜蓿素可以添加在面包中，使面包的蛋白质含量大大提高。
4.Applicative Study on Medick Sativa in Bread
苜蓿素在面包中的应用研究