Different proportion of potato-wheat blend flour were used to make steamed bread to research the effects of potato flour on steamed bread and the process of potato-steamed bread.The results showed that the steamed bread had lower specific volume,higher color difference and hardness along with the increasing of dosage of potato flour.The steamed bread could show best quality when the addition of potato flour was 15％,water 55mL,yeast 1.25％,the time of fermentation 0.5h,proofing 20min.
国家科技期刊平台
NSTL
万方数据
维普
