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《Guangdong Agricultural Sciences》 2012-07
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Study on the production process of potato flour bread

YOU Xin-yong1,2,3,SHA Na1,2,3,WANG Guo-ze1,2,3,DAI Xiu-li1(1.School of Mathematics,Physics and Biological Engineering,Inner Mongolia University of Science and Technology, Baotou 014010,China;2.Inner Mongolia Key Laboratory of Biomass-Energy Conversion,Baotou 014010,China; 3.Institute of Bioengineering and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,China)  
Using the first fermentation method,with bread flour and potato flour as the main raw material,and adding other auxiliary materials to product potato flour bread,though the single factor and orthogonal tests,the best material recipe for potato flour bread was determined as follows: potato flour 20%,sugar10%,yeast 4%,salt 1%.and the best conditions of the production process was determined as follows: fermentation time of 60 min,upper baking temperature of 170℃,subjacent baking temperature of 180℃,and baking time of 9 min.
【CateGory Index】: TS213.21
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