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蒸糯米饼为什么放久变硬
更新时间: 2020-07-06 00:00:00  

糯米饼是用酵母菌发酵生产出来的,由于酵母菌的作用才使它变软,放上一段时间之后,发酵部分因失去了发酵的作用而慢慢让放久的糯米饼中的淀粉的老化,使糯米饼变得干硬、粗糙、口感差。

关键词: 糯米 为什么

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