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;
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