摘要
苦荞被认为是食药两用的粮食作物,其营养价值、药用价值受到普遍关注,但是苦荞粉无面筋、色泽暗黄、口味微苦等缺陷限制了苦荞面点市场化程度。本文以面点工艺实施的可行性为依据,研制出苦荞生物发酵类面点、苦荞层酥类面点、苦荞单酥类面点的配方与工艺,对苦荞面点开发及与苦荞工艺性质相似杂粮面点的开发具有借鉴意义。
Bitter buckwheat is considered to be a kind of dual-purpose crops, used as both food and medicine. Its nutritional and officinal value draws wide attention. However, deficiencies of gluten-free, slightly bitter taste and yellowish color limit its marketability. Based on the feasibility of buckwheat dim sum, this paper aims to put forward design formulas and processing technology of bio-fermented pastry, multi-layer and single-layer crisp cakes made of bitter buckwheat. This can be used as reference for development of pastry made of bitter buck- wheat and other grains with similar properties.
基金
国家级优秀烹饪实践教学团队资助项目论文
关键词
苦荞
面点
开发
bitter buckwheat
dim sum
development
