Through check experiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed.

通过对比试验，探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。

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Through check experiment, analyzes it's characteristic of high efficiency, low cost, adapting the changing of requirement, and possess maneuverability, comparing with traditional development model.

通过实验对比，分析了其相对于传统开发模型高效率、低成本、适应需求变化的特点，具有可操作性。

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