Superseded92% confidenceDecision RuleTime unknown
面粉按蛋白质含量选用途：低筋（≤10.5%）做蛋糕饼干、中筋（10.5%-12.5%）做馒头面条包子、高筋（≥12.5%）做面包，市售'饺子专用粉'实为中高筋约11%-13%
1
Sources
92%
Confidence
Long-term
Relevance
-
First Seen
This knowledge claim has been superseded by newer content
蛋白质含量决定筋度：低筋≤9%（蛋糕饼干松软），中筋9%-11%（包子馒头面条），高筋≥12%（面包吐司拉丝），面包专用粉建议蛋白质≥13%Sources
Related Entities
Cite This Claim
Stable URI
https://kongchang.com/claim/377967API
curl https://kongchang.com/api/v1/knowledge/claims/377967MCP
get_claim(id=377967)