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《Farm Products Processing》 2015-22
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Study on Production Process of Potato Flour Steamed Bread

SONG Wenxin;FENG Donghua;GUO Haorun;ZHONG Bao;School of Food Technology,Jilin Agricultural Science and Technology College;  
This paper takes potato powder as raw material, making potato flour steamed bread, through single factor experiment and orthogonal experiment,potato flour∶flour 3∶7,yeast 0.3%,baking powder 4%,the time of fermentation20 min. Under this condition,the quality of potato flour is the best.
【Fund】: 吉林农业科技学院大学生科技创新项目(2015032)
【CateGory Index】: TS213.2
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Chinese Journal Full-text Database 4 Hits
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【Co-citations】
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1 HU Yun-feng;CHEN Yuan-yuan;LU Min;SU Li;LIU Yun-yun;Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science and Technology;Tianjin Food Engineering Center;;Study on technology and quality of the bean dregs powder steamed buns[J];食品科技;2015-12
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