| 苦荞麦粉和小麦面粉复混物的性能研究 |
| |
| 引用本文： | 肖诗明. 苦荞麦粉和小麦面粉复混物的性能研究[J]. 食品科技, 2005, 0(12): 8-10 |
| |
| 作者姓名： | 肖诗明 |
| |
| 作者单位： | 西昌学院食品科学系,西昌,615013 |
| |
| 摘 要： | 对苦荞麦粉和小麦面粉的复混物制作面包、蛋糕、面条的性能进行了研究,在通常配方和一般工艺条件下,生产苦荞麦面包、蛋糕、面条时苦荞麦粉的添加量分别为50%、80%、40%以下。
|
| 关 键 词： | 苦荞麦粉 小麦面粉 复混物 工艺性能 |
| 文章编号： | 1005-9989(2005)12-0008-03 |
| 修稿时间： | 2005-06-10 |
The capability study on mixture of tartary buckwheat powder and wheat powder |
| |
| XIAO Shi-ming. The capability study on mixture of tartary buckwheat powder and wheat powder[J]. Food Science and Technology, 2005, 0(12): 8-10 |
| |
| Authors: | XIAO Shi-ming |
| |
| Abstract: | The capability on mixture of tartary buckwheat powder and wheat flour in manufactured of bread,cake, noodle were researched. The result showed that under the normal formulation with the general craft term,produce the bitter buckwheat bread, cake, noodle the addition of bitter buckwheat powder of respectively for50%, 80%, 40% below. |
| |
| Keywords: | tartary buckwheat powder wheat flour mixture technics capability |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
