| 添加马铃薯粉面包烘焙特性的研究 |
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| 引用本文： | 李必运,冉玉娥.添加马铃薯粉面包烘焙特性的研究[J].河南工业大学学报(自然科学版),1995(4). |
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| 作者姓名： | 李必运 冉玉娥 |
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| 作者单位： | 陕西省农业科学院 |
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| 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。
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| 关 键 词： | 马铃薯粉，小麦粉，面包，烘焙品质 |
STUDY ON BAKING QUALITY OF BREAD ADDED POTATO MEAL |
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| Abstract: | 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. |
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| Keywords: | potato meal wheat flour bread baking quality |
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