求翻译：摘要：通过改变正交因素，研究口感和品质最佳的面包制作方案。本方案设置马铃薯浆，加水量，发酵时间3个因素，每个因素3水平。通过对面包的形态，色泽，组织，滋味口感，比容等进行评分来确定最佳方案。是什么意思？

Abstract: By changing the orthogonal factors, taste and quality of the best bread making program. This program to set the potato pulp, add water, fermentation time of three factors, each factor level. Bread shape, color, organization, taste, taste, specific volume and other ratings to determine the

Abstract: orthogonal factors change through research, and best taste and quality of the bread. This program set up potato pulp, the amount of water, three factors fermentation time, each of which 3 level. Through the bread of the morphology, color, taste, taste, than fault score, to determine the be

Abstract: Through change orthogonal factor, research feeling in the mouth and quality best bread manufacture plan.This plan establishment potato thick liquid, watering quantity, fermentation time 3 factors, each factor 3 levels.Through to the bread shape, the luster, the organization, the taste feel

Summary: by changing the orthogonal factor research and taste bread made of the best quality programmes. This sets the potato pulp, added water, 3 factors fermentation time, each of the 3 levels. Through the form of bread, color, organization, taste taste, s v score to determine the best solution.

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