荞麦通心粉生产工艺探讨

Test for the Processing of Buckwheat Macaroni

本文以甜荞(Fagopyrum csculentum)和苦荞(F.tartaricum)面粉为原料,以小麦(Triticum aestivum)面粉和商品通心粉(spaghetti)为对照,测定了荞麦面粉的淀粉特性,探讨了荞麦粉的加工工艺参数和荞麦与小麦面粉的配粉比例,分析评价了加工成品在煮熟过程中的干物质损失率、蛋白质损失率,为大规模工业化生产荞麦通心粉提供理论依据。

This paper used the flours of buckwheat (Fagopyrum esculentum and F.tartaricum) as material, flour of wheat (Triticum aestivum) and market macaroni from Germany as control, testing the properties of buckwheat starch, measuring the processing parameter of the buckwheat macaroni and the best rate of mixture of buckwheat and wheat flours, analysing the loss rate of dry material and protein from the macaroni in cooking, all this provides theory and method to production of buckwheat macaroni on a large scale industrialization.