研究了不同添加量的脱水马铃薯粉对吐司方面包特性的影响，包括面包的松软度、弹性、体积以及产量等方面。
The effect of dehydrated potato flour on bread quality, including tenderness, elasticity, and volume, and on product quantity were studied.
结果表明，添加马铃薯粉对面包产量、柔软度以及体积具有比较明显的改善效果，但是对弹性效果不太明显；
The result indicated that potato flour had distinct improving effect on the product quantity, tenderness and volume of the bread, but only little effect on the elasticity;
结果表明，添加马铃薯粉对面包产量、柔软度以及体积具有比较明显的改善效果，但是对弹性效果不太明显；
The result indicated that potato flour had distinct improving effect on the product quantity, tenderness and volume of the bread, but only little effect on the elasticity;
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