Steamed bread added Chestnut powder had bigger volume, softer texture and special taste.
添加了板栗粉的馒头，体积大，质地松软，有一定的特殊口感。
参考来源 - 板栗淀粉的理化特性与板栗产品开发研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Steamed bread added Chestnut powder had bigger volume, softer texture and special taste.
添加了板栗粉的馒头，体积大，质地松软，有一定的特殊口感。
Chestnut powder could improve the nutrition value of glutinous rice cake and give a special taste to glutinous rice cake.
板栗粉的添加可以提高糯米松耙的营养价值，赋予其独特的口感。
Bread added chestnut powder had smaller volume, inside color Browning and no chestnut powder flavor, but its inner texture became softer.
添加了板栗粉的面包，体积较小，内部有褐变，无板栗香味，但组织比较细腻。
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