摘要
以化学膨松剂代替酵母、面肥研制一种不需发酵,直接用于馒头、包子、花卷等面食制作的使用方便的小麦自发面粉。
Replacing yeast and leavening dough by chemistry leavening agent,a sort of self\|leavening flour on wheat was developed which did not need fermentation and can be use directly and conveniently in waking steamed bread, steamed stuffed bun and steamed twisted roll etc?
出处
《山西农业大学学报（自然科学版）》
CAS
2003年第3期197-199,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
