摘要
本文研究分析了添加不同量马铃薯粉对面包烘焙品质的影响，并对优质一级强力粉和普通面包专用粉进行了比较，从而得出了不同等级面粉添加马铃薯粉的最佳比例。
The follouing article makes an analytical research into the influence of wheatflour on baking quality of bread when it is enriched by potato meal in different proportion,and compared second rate flour with the first rate,thus the best proportion of potato mealadded in different rate wheat flour has been sought out.
出处
《郑州粮食学院学报》
1995年第4期96-99,共4页
Journal of Zhengzhou Institute of Technology
关键词
马铃薯粉
小麦粉
面包
烘焙品质
potato meal
wheat flour
bread
baking quality
