摘要
本文将脱脂小麦胚芽粉与小麦粉以一定的比例混合 ,添加适量的添加剂 ,研制出一种天然营养面条 ,研究了不同脱脂麦胚添加量对面条的硬度及拉伸特性的影响 ,并确定了脱脂麦胚营养面条的最佳配方和产品质量要求。结果表明 :脱脂麦胚的添加量以 15%为宜 。
A kind of nutritive noodles was developed by mixing defatted wheat-germ flour(DWGF) and wheat flour and adding proper dosage of additives.Effect of DWGF dose on stiffness and stretch characteristics of thd noodles were studied,and the optimum formula was determined.The result showed that the appropriate dosage of DWGF was 15%.The nutrient content such as amino acids and the quality characteristics such as stretch of the defatted wheat-germ nutritive noodles were very good.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第6期54-57,共4页
Journal of the Chinese Cereals and Oils Association