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- W2357976768 abstract "The one-time-fermentation was applied to produce steamed bread. The production formula and craft condition of compound steamed bread with peanut hull flour and corn flour was studied. The influences of peanut hull flour and corn flour on steamed bread quality were researched by controlling their percents in mixture material. The optimum formula of steamed bread are:wheat flour 1000 g,barm 4 g,salt 2 g,peanut flavors 1 drop,peanut hull flour 60 g,corn flour 160 g,egg 80 g,honey 30 mL. At the same time,the steamed bread quality was optimal under the conditions of mix-time 45 min,thawing time 50 min,and pH 7.5." @default.
- W2357976768 created "2016-06-24" @default.
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- W2357976768 date "2009-01-01" @default.
- W2357976768 modified "2023-09-28" @default.
- W2357976768 title "Study on the steamed bread with peanut hull and corn" @default.
- W2357976768 hasPublicationYear "2009" @default.
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