Zhao Wen-ya
Abstract
Breads with different amount of water chestnut powder were made,the effects of water chestnut powder on quality of bread were determined by testing the special volume and total quality score.The results showed that the quality of bread was improved significantly by adding water chestnut powder,the optimum proportion of water chestnut powder was 5-10% .
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Breads with different amount of water chestnut powder were made,the effects of water chestnut powder on quality of bread were determined by testing the special volume and total quality score.The results showed that the quality of bread was improved significantly by adding water chestnut powder,the optimum proportion of water chestnut powder was 5-10% .
Key concepts: Food science, Volume (thermodynamics), Quality (philosophy), Water holding capacity, Chemistry, Physics, Quantum mechanics