The effect of dehydrated potato flour on bread quality, including tenderness, elasticity, and volume, and on product quantity were studied.
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。
Consistent result was got by microwave method as by national standard method (GB5009 3-85) in determination of water content from cooked, mixed and dehydrated potato granules.
用微波法测定马铃薯蒸煮后产物，混合物料和颗粒全粉中水分含量的结果与用测定食品中水分含量的国标法(GB 5 0 0 93- 85)得到的结果相一致。
Consistent result was got by microwave method as by national standard method (GB5009 3-85) in determination of water content from cooked, mixed and dehydrated potato granules.
用微波法测定马铃薯蒸煮后产物，混合物料和颗粒全粉中水分含量的结果与用测定食品中水分含量的国标法(GB 5 0 0 93- 85)得到的结果相一致。
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