The effects of potato mud on the dough and the quality of bread
In order to increase the utilization rate of potato and enrich the type of staple bread, five different varieties of potato samples were selected and steamed into potato mud, which was added to bread flour in 30% proportions to make bread. The influences of the potato mud paste on the rheology and f...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Academy of National Food and Strategic Reserves Administration
2020-03-01
|
| Col·lecció: | Liang you shipin ke-ji |
| Matèries: | |
| Accés en línia: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200212?st=article_issue |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|