Bread crust

Complex additives' improvement on bread quality;

复合添加剂对面包品质的改良作用

Validation of HACCP in the production of bread;

面包工业化生产HACCP体系的有效性验证

Exploitation on the flour improver specially for bread without bromate;

无溴盐面包专用粉改良剂的开发

Formation of organic microelements by biologic enrichment of bread yeast;

面包酵母对微量元素富集作用的研究

Objective To study the extraction of trehalose from bread yeast.

目的研究从面包酵母中提取海藻糖。

Optically active ethyl(S)-3-hydroxybutyrate,a useful chiral synthon,was prepared by stereoselective reduction of ethyl acetoacetate of the bread yeast in organic solvent.

利用面包酵母在非水相中不对称还原乙酰乙酸乙酯,制备了光学活性的手性化合物S()-3-羟基丁酸乙酯。