久久丝袜一区二区,久久夜热线五区,一卡二卡三卡综合精品

化學(xué)配方數(shù)據(jù)庫(kù)

配方類(lèi)型：	BEVERAGES AND FOODS
配方說(shuō)明：	Improved White Bread
配方組成：	Sugar/7.00-8.00 (Straight Dough) Shortening/3.00 (Straight Dough) Water/65.00 (Straight Dough) Sodium Stearoyl-3-Lactylate/0.25-0.50 (Straight Dough) Salt/2.25 (Straight Dough) Yeast/3.00 (Straight Dough) Flour/100.00 (Straight Dough) Dry Milk (nonfat)/3.00 (Straight Dough)
配制方法：	The final effect in the baking process can be seen from the difference in the size of slices from loaves made with and without the Sodium Stearoyl-2-Lactylate additive. A slice with the additive has about 10 percent greater volume than one without the additive, and also has a better and more uniform texture.

@2009-2026 洛克化工網(wǎng) 浙ICP備16009103號(hào) 版權(quán)聲明

日韩性爱女同性恋,玖玖综合日,不卡啪啪视频,4月婷久久,精品在线观看视频,亚洲一区精选自拍,日韩欧美人妻网站一区,麻豆精品视频一区二区,色尚和久久