摘要
应用复合添加剂（魔芋微细精粉：瓜尔豆胶：黄原胶（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成挂面的技术难题。检测结果表明：产品较好地保留了原料的营养保健成分。
The healthful nutrients of tartary buckwheat were analyzed in the paper. The prescription and the technology of tartary buchwheat noodle production were studies. The technically difficult problem that tartary buckwheat flour can't be processed into noodle for lack of gluten was solved by means of pregelatinization technology of tartary buckwheat and composite additives. The products maintain the hedthful nutrients of the materials. All sensitive and chemical and physical indices are up to the standard of noodle.
出处
《武汉工业学院学报》
CAS
1999年第4期6-8,共3页
Journal of Wuhan Polytechnic University
基金
1997年湖北省高校科研项目!编号97C113
关键词
苦荞麦挂面
配方
工艺条件
挂面
tartary buckwheat flour prescription technology condition
