Unverified85% confidenceFactTime unknown
麻薯的软糯拉丝主要靠木薯淀粉（tapioca），配料表首位为糯米粉的偏软糯粘牙，木薯淀粉为主的偏Q弹爽口，追求拉丝感选木薯淀粉含量高的
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified配料表中糯米粉（水磨糯米粉）排在第一位、且不含或极少木薯淀粉的产品糯性更纯正Q弹；木薯淀粉占比高的口感偏脆硬发假82% similarUnverified配料表首位为糯米粉/木薯淀粉的麻薯软糯拉丝，若首位为小麦粉则偏面包质地（如三象麻薯面包预拌粉制品），追求Q弹口感应选糯米/木薯淀粉为主81% similarUnverified配料表首位为芋头/紫薯/木薯淀粉且淀粉占比＜40%的产品软糯度更佳；若木薯淀粉排第一说明主要靠淀粉塑形，芋香寡淡、口感偏死硬80% similarUnverified糯性主要由木薯淀粉与马铃薯淀粉比例决定：木薯淀粉多则更弹韧耐煮，马铃薯/糯米粉多则更绵软易化；追求'咬下去有回弹'选木薯为主的配方80% similarUnverified配料表首位是糯米粉/水磨糯米粉的糯性和口感最佳，若首位为小麦淀粉或木薯淀粉则偏Q弹爽滑但缺乏传统糯米绵密感，追求传统口感认准水磨糯米77% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/434134API
curl https://kongchang.com/api/v1/knowledge/claims/434134MCP
get_claim(id=434134)