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      《China Food Industry》 2019-01
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      The study on the manufacturing process of black potato bread

      SUN Jing;Li Shi-gui;Lu Miao-miao;College of Technology and Engineering,Lanzhou University of Technology;  
      The black potato bread was made with high gluten wheat flour and black potato paste as the main raw material.The best raw material formula and manufacturing process conditions was confirmed by single factor and orthogonal test.The results show that the best raw material formula for bread: high gluten wheat flour 50 g, black potato paste 30 g, yeast2.5 g, egg 5 g, white sugar 7.5 g, salt 0.5 g, milk powder 2.5 g, plant oil 5 g. On the basis of the best formula, the optimum manufacturing process conditions: the time of yeast activation 20 min,the first fermentation time 40 min, the second fermentation time 21 min, baking temperature upper fire 180℃, baking temperature under fire 160℃, baking time 8 min.
      【CateGory Index】: TS213.21
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      【Citations】
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      【Co-citations】
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      1 SUN Jing;Li Shi-gui;Lu Miao-miao;College of Technology and Engineering,Lanzhou University of Technology;;The study on the manufacturing process of black potato bread[J];中国食品工业;2019-01
      2 Chen Yalan;Zhang Jian;Dingxi Campus of Gansu Chinese Medicine University;Dingxi institute of dry agricultural;;Study on the Processing Technology of Potato Whole Flour Bread[J];中国食品工业;2017-05
      3 LIU Jingfeng;LU Peng;ZHANG Yu;HU Xinxi;College of Food Science and Technology, Hunan Agricultural University;Key Laboratory for Food Science and Bio-technology of Hunan Province;College of Horticulture and Gardening, Hunan Agricultural University;;Effect of potato granule on flour gelatinizationand steamed bread quality[J];中国酿造;2016-02
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