摘要
以苦荞粉、小麦粉为主要原料,研究了预糊化处理,谷朊粉、碳酸钠、魔芋精粉添加量对苦荞麦挂面质量都有明显影响,结果表明:预糊化处理是提高苦荞麦挂面苦荞粉含量的前提条件,谷朊粉、碳酸钠、魔芋精粉添加量分别为3%、0.4%、1.2%。
The study was carried out with the buckwheat flour and wheat flour as the main raw material. Results are as follows: pre-gelatinization, gluten, sodium carbonate and content of konjac flour have a significant effect on the quality of the buckwheat noodles ; it has been tested that pre-gelatinization is the prerequisites and the optimum proportion is to add 3% gluten, 0.4% sodium caibonate and 1.2% konjac flour to improve the content of buckwheat flour of the buckwheat paste noodles.
出处
《西昌学院学报(自然科学版)》
2011年第3期31-33,共3页
Journal of Xichang University(Natural Science Edition)
基金
四川省教育厅自然科学研究项目(07ZA104)
四川省富民强县项目(凉山苦荞麦高产种植示范和产业化开发)
关键词
苦荞麦
挂面
预糊化
Buckwheat
Fine dried noodles
Pre-gelatinization