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- W2313476224 abstract "Since the organoleptic tests in the previous experiment revealed that the effect of wheat flour was so great that it made the effects of other ingredients difficult to examine in details. Mixed flour of hard wheat and soft wheat flour at the same rate was employed instead of soft wheat flour. As the result, it was found that wheat flour plays less a role than other factors in determining the results of organoleptic tests. Concerning wheat flour, hard wheat flour was slightly more tasty. The greater the amount of sugar and butter added, the better the taste. But from the point of softness and volume, the smaller the amount of sugar and butter added, the better. It was also found that equal quantities of sugar and butter gave a better taste. When milk was used as the liquid, the sweetmeats tasted better. However, as far as softness, volume and grain were concerned, water was better.According to the estimate in the process, the employment of hard wheat flour, 8% of yeast, 30% of sugar, 30% of butter and milk might give the products to meet acceptability." @default.
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- W2313476224 date "1968-01-01" @default.
- W2313476224 modified "2023-10-04" @default.
- W2313476224 title "Studies on Making Japanese Sweet Dough Bread" @default.
- W2313476224 doi "https://doi.org/10.3136/nskkk1962.15.153" @default.
- W2313476224 hasPublicationYear "1968" @default.
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