摘要
以马铃薯粉为原料,制作马铃薯粉馒头。通过单因素试验、正交试验确定马铃薯粉与小麦粉配比3∶7,酵母添加量0.3%,泡打粉添加量4%,醒发时间20 min,在此条件下制作的马铃薯粉馒头品质最佳。
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 fermentation 20 min. Under this condition, the quality of potato flour is the best.
出处
《农产品加工（下）》
2015年第11期37-39,共3页
Farm Products Processing
基金
吉林农业科技学院大学生科技创新项目(2015032)
关键词
马铃薯粉
馒头
发酵
potato flour
steamed bread
fermentation
