摘要
以苦荞粉为主要原料,通过添加不同比例的谷朊粉、高精面粉、水,研究了苦荞麦复配粉加工的配方、烘焙条件。结果表明,苦荞麦复配粉的最佳配方为苦荞粉∶谷朊粉∶高精面粉∶水=67.0∶8.0∶7.5∶17.5(质量比);最佳的烘焙温度和时间为面火温度200℃、底火温度220℃、烘焙时间20 min。
Using buckwheat powder as the main raw material,the formula of compound buckwheat powder and baking conditions was studied by adding different proportions of wheat gluten,high-precision flour and water.The results showed that the best mass ratio of buckwheat powder,wheat gluten,high-precision flour and water was 67.0∶8.0∶7.5∶17.5;The best baking temperature for the surface fire was 200 ℃,for the lower was 220 ℃ and the best baking time was 20 min.
出处
《湖北农业科学》
北大核心
2011年第24期5224-5226,共3页
Hubei Agricultural Sciences
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(10SF003)
关键词
苦荞
复配粉
配方
烘焙
buckwheat
compound powder
formula
baking
