求翻译：研究3个因素对面包品质的影响结果发现：马铃薯浆量＞发酵时间＞用水量。当马铃薯浆、发酵时间、用水量分别为40g、140min、65g时，绿豆面包品质最佳。结论马铃薯面包的最佳配比方案为：A1B3C3。是什么意思？

Of three factors on the quality of bread was found that: fermentation time> water consumption of the potato pulp volume. When potato pulp, fermentation time, amount of water is 40g, the 140min, 65g, mung bean bread quality. The conclusion potato bread the best ratio of program: a1b3c3.

Study of three factors affecting the result of toast was found: potato pulp fermentation time is > > The amount of water. When potato pulp, fermentation time, the amount of water, 40 G, 140 G, 65 min, green beans, bread quality. Conclusions The Best potato bread with 1 programs: A C B 3 3.

Studies 3 factors to discover to the bread quality influence result that,Potato thick liquid quantity > fermentation time > water consumption.When the potato thick liquid, the fermentation time, the water consumption respectively are 40g, 140min, 65g, the mung bean bread quality is best.The co

Study 3 influence factors on the quality of the bread and found that the potato pulp > fermentation time > water consumption. When fermented potato pulp, time, water, respectively 40g, 140min, 65g, mung bean bread quality. Conclusion of potato bread optimum proportion scheme is: A1B3C3.

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