The flour grains came mostly from cattails and ferns, plants whose roots are rich in starch, kind of like a potato.
面粉主要来自于香蒲和蕨类植物，这些植物的根富含淀粉，有点像土豆。
In a small bowl, combine flour and cold water until smooth. Stir into potato mixture.
在一小碗中，混合面粉与冷水，搅拌均匀。倒入大锅中。
The processing technology of Fried onion chips was studied from the ratio of raw materials to forming conditions using the onion flour and potato starch as the main raw materials.
以洋葱粉和马铃薯淀粉为主要原料，从原料的配比和成型条件等方面对洋葱脆片的制作工艺进行了研究。
Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%.
结果表明，以土豆淀粉为主生产土豆面包是可行的，其生产用原料的较佳配比为：土豆淀粉60%、谷朊粉18%、小麦面粉22%。
The test result indicated that compared with wheat flour, potato flour featured very low moisture content, relatively big falling number and relatively high crude starch content.
试验结果表明，较之小麦粉，马铃薯全粉水分含量很低，降落值较大，粗淀粉含量较高；
The different factors affecting the enzymatic liquefied and saccharified of potato flour was studied.
研究不同因素对马铃薯干粉酶法液化和糖化过程的影响。
We can use flour and sweet potato as raw material to produce the healthful sweet potato bread, so a new way will be made to develop and apply the sweet potato.
用面粉和甘薯为主要原料研制甘薯保健面包，将为甘薯的开发应用开辟新途径。
The effects of whole potato flour(PF) on moisture, acidity, specific volume and sensory quality of bread were studied, and a test for bread preservation was carried out.
研究了马铃薯全粉对面包的水分、酸度、比体积和感观品质的影响，并进行了面包的贮藏试验。
The effect of dehydrated potato flour on bread quality, including tenderness, elasticity, and volume, and on product quantity were studied.
研究了不同添加量的脱水马铃薯粉对吐司方面包特性的影响，包括面包的松软度、弹性、体积以及产量等方面。
This inexpensive spicy snack is beloved all over China and is made of sweet potato flour glass noodles stewed in a soup made of soybeans, chili paste, copious amounts of vinegar, and chili oil.
这道廉价的麻辣小吃风靡全中国，主要制作方法是用大豆、辣椒酱以及好几种醋和辣油制成的汤汁配地瓜粉制成的粉丝。 。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
The result indicated that potato flour had distinct improving effect on the product quantity, tenderness and volume of the bread, but only little effect on the elasticity;
结果表明，添加马铃薯粉对面包产量、柔软度以及体积具有比较明显的改善效果，但是对弹性效果不太明显；
Ingredients: sweet potato starch, buckwheat flour, kudzu powder, fine wheat flour, fine salt, pure water.
配料：红薯淀粉、荞麦粉、葛粉、优质小麦粉、精盐、纯净水。
The so-called "Fried round flat cake", is to use flour, rice flour or sweet potato flour and other ingredients into a thick paste, into a large fry pan.
所谓煎堆，就是用面粉、米粉或番薯粉和其他配料调成浓糊状，下油锅煎成一大片。
These early cocoa and drinking chocolates were balanced with potato starch and sago flour to counter the high cocoa butter content, while other ingredients were added to give healthy properties.
早期的可可及饮用巧克力加入土豆淀粉和西米粉，以均衡较高的可可脂含量，同时添加其他有利健康的成分。
Results show:in wheat flour, adding 4 % potato modified starch , stability time, softness, extensive resistant have a marked affection (P<0.01);
结果显示：在面粉中，按4%的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P<0.01）；
Results show:in wheat flour, adding 4 % potato modified starch , stability time, softness, extensive resistant have a marked affection (P<0.01);
结果显示：在面粉中，按4%的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P<0.01）；
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