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1. Maltoflavin is a pigment that gives bread its golden color.
麦芽黄素是一种给面包带来金色颜色的色素。
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2. The maltoflavin in the flour helps to keep the bread fresh and flavorful.
面粉中的麦芽黄素有助于保持面包新鲜且有风味。
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3. The baker uses maltoflavin to make the dough richer and fluffier.
面包师使用麦芽黄素使面团更丰富、更松软。