摘要
在大麦粉中添加小麦粉和谷朊粉,对面团品质有较大改良.制作的面条其表观状态、粘性、咬劲、光滑度及口味均得到改善.大麦粉比例在30%以下,谷朊粉添加量在2%～3%时,制作的面条可以被接受.
Adding wheat flour and gluten to barley flour can greatly improve its dough properties.The surface appeal,stickiness,elasticity and smoothness of the noodles were improved.The noodles was acceptable while the level of barley flour was less than 30% and gluten was 2%～3%.
