食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
2期
3-6
,共4页
马越%谢国莉%苑函%陈红梅
馬越%謝國莉%苑函%陳紅梅
마월%사국리%원함%진홍매
苦荞粉%谷朊粉%面团流变学特性
苦蕎粉%穀朊粉%麵糰流變學特性
고교분%곡원분%면단류변학특성
buckwheat%wheat gluten%dough rheology
面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义.重点研究谷朊粉对于苦荞麦流变学特性的影响,并通过添加适量的谷朊粉改善苦荞粉的粉质及拉伸特性,进而改变其加工特性.
麵糰流變學特性對于確定焙烤食品的加工工藝及相關的工藝數據有重要的指導意義.重點研究穀朊粉對于苦蕎麥流變學特性的影響,併通過添加適量的穀朊粉改善苦蕎粉的粉質及拉伸特性,進而改變其加工特性.
면단류변학특성대우학정배고식품적가공공예급상관적공예수거유중요적지도의의.중점연구곡원분대우고교맥류변학특성적영향,병통과첨가괄량적곡원분개선고교분적분질급랍신특성,진이개변기가공특성.
@@@@Dough's rheological properties are of great guiding significance in determining the processing technology of bakery and its related technological data. This article mainly studied the influence of wheat gluten on rheological properties of buckwheat, through adding appropriate amounts of wheat gluten to improve the farinograph and extensograms parameters of buckwheat, improved its processing properties.
