苦荞麦挂面的中试研究

论述了苦荞麦的营养保健价值。对苦荞麦挂面工业化生产的配方和工艺进行了研究。应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为３∶３∶２）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。经检测该产品较好地保留了原料的营养保健成分。

The papers expounded the healthy and nutrition volumes of tartary buckwheat.The productive prescription and technology of tartary buckwheat noodle was studied.It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.The products has keeped the health and nutrition volumes of the materials.And all sensitive and chemical and physic index are up to the standard of noodle.