| 豌豆粉在挂面生产中应用研究 |
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| 引用本文： | 杜连启,高丽娜,东勇.豌豆粉在挂面生产中应用研究[J].粮食与油脂,2009(9):19-21. |
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| 作者姓名： | 杜连启 高丽娜 东勇 |
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| 作者单位： | 河北科技师范学院,河北昌黎,066600 |
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| 基金项目： | 河北省科技厅科研项目 |
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| 摘 要： | 通过复因素试验对豌豆粉在挂面生产中应用进行研究,结果表明:添加不同量豌豆粉和增筋剂对挂面品质均有明显影响;小麦粉、豌豆粉和增筋剂按100:4:0.4比例进行混合,可制得质量较好且营养价值高的营养型豌豆挂面。
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| 关 键 词： | 豌豆 挂面 营养挂面 |
Study on application of pea flour in dried noodle |
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| DU Lian-qi,GAO Li-na,DONG Yong.Study on application of pea flour in dried noodle[J].Cereals & Oils,2009(9):19-21. |
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| Authors: | DU Lian-qi GAO Li-na DONG Yong |
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| Affiliation: | Hebei Normal University of Science and Technology;Hebei Changli 066600;China |
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| Abstract: | The application of pea flour in the dried noodle was studied in a multiple factor experiment.The result showed that pea flour and gluten fortifier with different level of addition had obvious effects on the quality index of dried noodle.That combining 100% flour with 4% pea flour,0.4% gluten fortifier as the best proportion,and adding 32% water was used for producing high quality nutrition pea noodle. |
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| Keywords: | pea noodle nutrition noodle |
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