摘要
通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的影响。结果表明板栗粉在5%的用量下,对面包品质具有较好的作用。
The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper. The result showed that optimum of chestnut powder for bread had no bad effect on the properties of bread was 5%.
