Effects of Water Temperature, Water Content and Oil Content on Physical and Textural Properties of Dough and Product of Oriental Pancake Sheet
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 100 === In the study, oriental pancake is made from wheat flour with various water temperature (25 and 85℃), water contents (65 and 80%, flour basis), oil contents (0 and 5%, flour basis) and 2% salt. After mixing, dough is rested and heated on the steel plate...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06332055236503572951 |