| 荞麦面条的研究 |
| |
| 引用本文： | 徐梁,王高坤.荞麦面条的研究[J].粮油加工,2014(2):60-61. |
| |
| 作者姓名： | 徐梁 王高坤 |
| |
| 作者单位： | [1]无锡中粮工程科技有限公司,江苏无锡214035 [2]中粮面业（海宁）有限公司,浙江海宁314400 |
| |
| 摘 要： | 本文通过对面粉添加不同比例荞麦全粉和1.5%食盐进行粉质参数试验,并基于粉质参数试验,制作面条以进行面条感官评价。结果表明:添加30%荞麦全粉,制作的荞麦面条,在满足添加荞麦全粉的同时也具备较好感官评价值。
|
| 关 键 词： | 荞麦全粉 荞麦面条 感官评价 |
Study on Buck Wheat Noodles |
| |
| Xu Liang,Wang Gaokun.Study on Buck Wheat Noodles[J].Cereals and Oils Processing,2014(2):60-61. |
| |
| Authors: | Xu Liang Wang Gaokun |
| |
| Affiliation: | 1.Wuxi COFCOET, Wuxi City, Jiangsu Province 214035 2. COFCO ( Haining) , Hain, ing City, Zhejiang Province 314400) |
| |
| Abstract: | Farinograph charaeteristies of flour were studied by adding diflerent proportions of buck wheat flour and 1.5% salt. Buck wheat noodles were made, and these sensory evaluation were done based on rheological experiment. Results showed that good sensory evaluation noodles were made with 30% buck wheat flour. |
| |
| Keywords: | Buck wheat flour Buck wheat noodles The sensory evaluatinn |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
