添加甘薯粉对面包烘焙品质的影响

The Effect of Adding Sweet Potato Meal on Baking Quality of Bread

研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。结果表明，对于优质面包粉，甘薯粉添加量可在１０％以内，对于一般面包粉应控制在７．

The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour. Results showed that the adding rate of sweet potato was within 10% for good wheat flour and 7.5% for common flour.