荞麦饺子粉的研制

Preparation of Buckwheat Dumpling Flour

本实验将荞麦粉与小麦粉按质量比1:9、2:8、3:7、4:6比例进行混合,对混合面粉及混合面团进行理化指标测定、流变学特性分析及饺子成品感官评定。结果表明:当荞麦粉与小麦粉混合比例为2:8时,面团的各项特性较为优良,饺子品质较好,营养价值较高,易被大众所接受。

In this experiment, buckwheat flour and wheat flour were mixed by mass ratios of 1：9, 2：8, 3：7 and 4：6, the physicochemical parameters and rheological characteristics of the mixed flour were determined, and the sensory assessment of dumplings were also done. The results showed that when the ratio of buckwheat flour to wheat flour was 2：8, the characteristics of dough were better, the quality of dumplings was better and nutritional value was higher, which was easily accepted by the public.