| 苦荞麦挂面研制 |
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| 引用本文： | 巩发永,肖诗明,张忠.苦荞麦挂面研制[J].西昌学院学报(自然科学版),2011,25(3):31-33. |
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| 作者姓名： | 巩发永 肖诗明 张忠 |
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| 作者单位： | 西昌学院,四川西昌,615013 |
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| 基金项目： | 基金项目:四川省教育厅自然科学研究项目，四川省富民强县项目 |
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| 摘 要： | 以苦荞粉、小麦粉为主要原料,研究了预糊化处理,谷朊粉、碳酸钠、魔芋精粉添加量对苦荞麦挂面质量都有明显影响,结果表明:预糊化处理是提高苦荞麦挂面苦荞粉含量的前提条件,谷朊粉、碳酸钠、魔芋精粉添加量分别为3%、0.4%、1.2%。
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| 关 键 词： | 苦荞麦 挂面 预糊化 |
Manufacture on Fine Dried Noodles of Buckwheat |
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| GONG Fa-yong,XIAO Shi-ming,ZHANG Zhong.Manufacture on Fine Dried Noodles of Buckwheat[J].Journal of Xichang College,2011,25(3):31-33. |
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| Authors: | GONG Fa-yong XIAO Shi-ming ZHANG Zhong |
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| Institution: | GONG Fa-yong,XIAO Shi-ming,ZHANG Zhong(Xichang College,Xichang,Sichuan 615013) |
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| Abstract: | The study was carried out with the buckwheat flour and wheat flour as the main raw material. Results are as follows： pre-gelatinization, gluten, sodium carbonate and content of konjac flour have a significant effect on the quality of the buckwheat noodles ; it has been tested that pre-gelatinization is the prerequisites and the optimum proportion is to add 3% gluten, 0.4% sodium caibonate and 1.2% konjac flour to improve the content of buckwheat flour of the buckwheat paste noodles. |
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| Keywords: | Buckwheat Fine dried noodles Pre-gelatinization |
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