摘要
采用高营养价值的灰麦为原料,通过添加大豆粉、普通小麦粉、泡打粉等开发了家用灰麦预混合粉,通过正交试验优化了灰麦预混合粉的最佳配方:大豆粉添加量为灰麦全麦粉质量的5%,普通小麦粉(郑麦9023)为5%,泡打粉为0.9%,添水量为75%。
A domestic premixed flour of grey wheat was researched and developed by adding soybean flour, common wheat flour and baking flour into grey wheat with high nutritional value was research and development. The formula was optimized by orthogonal experiment ： adding amount of 5% soybean flour, 5% common wheat （Zhengmai 9023 ） flour, 0.9% baking power and 75% water based on mass of whole grey wheat flour.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第1期12-14,共3页
Cereal & Feed Industry
基金
河南科技攻关项目的部分内容(062410003)
关键词
灰麦
全麦粉
预混合粉
正交试验
最优配方
grey wheat
whole wheat flour
premixed flour
orthogonal experiment
optimum formula
