水質硬度和攪拌對麵包表皮顏色的影響:－女生重訓方法在家女生重訓方法女生重訓女生重訓課表女生重訓減肥女生重訓器材女生重訓教學

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May 13th 2013, 06:30

水質硬度和攪拌對麵包表皮顏色的影響
請問
1.為什麼水質硬度太低(軟水)會讓麵包表皮顏色太淺?
2.攪拌不適當也會讓麵包表皮顏色太淺，攪拌不適當是什麼意思?為什麼攪拌不適當會讓麵包表皮顏色太淺?
3.為什麼攪拌過度會讓麵包表皮顏色太深?

非常非常感謝!

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