Numerous attempts have been made to correlate these parameters, either individually or in a suitable combination, with the baking properties of flours with the purpose of making predictions possible.

• 我们已经尝试了大量实验以使这些参数产生相关性,或者是个体相关,或者是联合相关,从而使面粉具有我们期望的焙烤特性。