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.

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厨师统管操作的全过程，从原料的进货、各种馅料的配制、揉面的松软度、煮的火候、起锅的时间，都有一套专门的要求。

The whole process of the operation of the chef, from raw material purchase, a variety of fillings preparation, knead soft, boiling heat, pot time, have a set of special requirements.

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