The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、粉
、拉伸、焙烤试验,研究比较板栗粉对面包焙烤
。
The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、粉、拉伸、焙烤试验,研究比较板栗粉对面包焙烤。
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