摘要
荞麦含有的面筋极低,难以加工,但从营养学角度出发具有一定市场前景,选择合适的稳定剂,改进和面方式并筛选出荞麦挂面的配方,为生产营养、保健性的荞麦挂面提供了实验依据。
The content of gluten bitter buckwheat is very low, so it is very difficulty to process. From nutrient it have some market prospect,we selected stabilizers , modified mixing flour method and selected prescriptions of processing fine dried noodles. Experimental basis were provided for producing nutrient, healthful popular bitter buckwheat noodle.
出处
《粮食加工》
2009年第3期72-73,共2页
Grain Processing
关键词
苦荞麦
营养挂面
加工工艺
buckwheat
prescriptions
fine dried noodles
