| 黑小麦加工品质特性的研究 |
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| 引用本文： | 王立新. 黑小麦加工品质特性的研究[J]. 哈尔滨商业大学学报(自然科学版), 2004, 20(5): 593-596 |
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| 作者姓名： | 王立新 |
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| 作者单位： | 黑龙江省农业科学院,谷物品质研究中心,黑龙江,哈尔滨,150086 |
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| 摘 要： | 以我国近年培育出的优质黑色小麦品种为原料,制作黑小麦面包、馒头、面条、水饺等面食品,研究了黑小麦的加工特性,评价了黑小麦制作不同面食品的适应性,指出黑小麦最适合于制作面条,与格来尼搭配可以制作较好的面包、馒头、饺子等面食品,而且风味独特.
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| 关 键 词： | 黑小麦 加工 面食品 特性 |
| 文章编号： | 1672-0946(2004)05-0593-04 |
| 修稿时间： | 2004-02-20 |
Study on quality characteristic of black wheat production |
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| WANG Li-xin. Study on quality characteristic of black wheat production[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 2004, 20(5): 593-596 |
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| Authors: | WANG Li-xin |
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| Abstract: | This paper took an excellent black wheat as material which is cultivated by China to produce foods such as bread, steamed bread, noodle, dumpling,and so on, analyzed the production characteristics of black wheat, evaluated the adaptive abilities of different flour foods of black wheat, and pointed out that the black wheat is suitable for noodle production, and can produce better flour foods such as bread, steamed bread and dumpling combining with glenlea, which are possessed of good taste. |
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| Keywords: | black wheat production flour food characteristic |
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