食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
7期
40-41
,共2页
马越%谢国莉%陈红梅%苑函
馬越%謝國莉%陳紅梅%苑函
마월%사국리%진홍매%원함
菊粉%苦荞麦%流变学特性
菊粉%苦蕎麥%流變學特性
국분%고교맥%류변학특성
inulin%buckwheat%dough rheology
苦荞麦具有降血脂、降糖等多种生理功能,但其加工性能较差.本文重点研究菊粉对于苦荞麦流变学特性的影响,并通过添加适量的菊粉改善苦荞粉的粉质特性,进而改善其加工性能.
苦蕎麥具有降血脂、降糖等多種生理功能,但其加工性能較差.本文重點研究菊粉對于苦蕎麥流變學特性的影響,併通過添加適量的菊粉改善苦蕎粉的粉質特性,進而改善其加工性能.
고교맥구유강혈지、강당등다충생리공능,단기가공성능교차.본문중점연구국분대우고교맥류변학특성적영향,병통과첨가괄량적국분개선고교분적분질특성,진이개선기가공성능.
@@@@Buckwheat has many physiological functions such as reducing blood lipids, lowering blood sugar and so on, but its processing performance is worse. Dough rheological properties of buckwheat influenced by adding inulin was studied. The results showed that farinograms properties and processing performance of buckwheat can be improved by adding appropriate inulin.
