Effects of water temperature and cooking method on the quality of dough and dumpling wrapper
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 102 === In the study, dumpling dough was prepared from wheat flour with the addition of different amount of hot water (100℃) and/or cold water (25℃). The amount (based on flour dry weight) and temperature of water added were 55% (25℃), 60% (25℃), 43% (100℃)-17% (25...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79819360338152695604 |