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大豆粉对面粉品质影响的研究 被引量:3

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摘要 以面粉为原料,将大豆粉以不同的比例添加到面粉中,研究大豆粉对面粉品质的影响。结果表明:单纯的物理混合并不能使面粉白度增加;综合考虑白度和品质的影响,当大豆粉的添加量为2%时,面团和馒头的品质为最优。
出处 《农业机械》 2011年第22期83-85,共3页 Farm Machinery
关键词 面粉 大豆 品质
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