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三峽納涼祭|7/20~8/20 限定銷售
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黏度介於糯米與在來米中間,比較適合煮飯及熬粥,蓬萊米較少用來做成中式點心,多與糯米調合作成菜包及紅龜粿,近期以多元應用為目標,強力推廣米穀粉取代低筋麵粉。
直鏈澱粉 15~22%, 支鏈澱粉 78~85%
適用食品有:米漿、米果、米蛋糕、米鬆餅、米麵條、米餅乾、紅糖發糕、寧波年糕、客家米食、韓國年糕及日本和果子。
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