The farinograph and bread quality which was affected by the addition of okra were studied in this paper.The optimum of okra obtained experimentally was 3%.

　
英 美
  • 將生產(chǎn)豆腐的副產(chǎn)品豆渣經(jīng)處理后添加到面包粉中,研究其添加量對面包粉粉質(zhì)和面包質(zhì)量的影響,通過(guò)粉質(zhì)試驗和焙烤試驗得出最佳添加量為3%25。
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目錄 附錄 查詞歷史
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