荞麦粉理化性质的研究

Study on Physico-Chemical Properties of Buckwheat Flour

主要研究了我国苦荞、甜荞、波兰荞麦粉及小麦粉的营养品质,淀粉特性;荞麦粉对小麦粉流变学特性的影响。为荞麦粉的开发与利用提供理论依据。

This paper primarily deals with the nutrition values and starch properties of flours from sweet buckwheat (Fagopyrum esculentum), bitter buckwheat (F. tartsricum), poland sweet buckwheat (F. esculentum) and wheat (Triticum aestivum), as well as the effects of buckwheat flours on the rheological characters of wheat flour so provides a theoritical basis for development and utilization of buck wheat flours.