苦荞麦挂面的中试研究

苦荞麦挂面的中试研究[J]. Science and Technology of Food Industry, 1999, (06): 48-49. DOI: 10.13386/j.issn1002-0306.1999.06.079

Citation:

苦荞麦挂面的中试研究[J]. Science and Technology of Food Industry, 1999, (06): 48-49. DOI: 10.13386/j.issn1002-0306.1999.06.079

Citation:

苦荞麦挂面的中试研究[J]. Science and Technology of Food Industry, 1999, (06): 48-49. DOI: 10.13386/j.issn1002-0306.1999.06.079

Abstract

The papers expounded the healthy and nutrition volumes of tartary buckwheat.The productive prescription and technology of tartary buckwheat noodle was studied.It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle, which by means of pregelatinization technology of tartary buckwheat and using composite additives.The products has keeped the health and nutrition volumes of the materials.And all sensitive and chemical and physic index are up to the standard of noodle.

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