摘要
研究了黑小麦粉的流变学特性及在面条和面包中的应用。研究结果表明,黑小麦粉属于中等筋力的面粉,可适量地应用于面条和面包的生产中。
The rheological characters of rye flour and its application in noodle and bread were studlied. The results indicated that the rye flour belongs to medium gluten flour. The suitable amount of rye flour can be applied in making noodle and bread.
出处
《食品科技》
CAS
北大核心
2004年第6期31-32,共2页
Food Science and Technology
关键词
黑小麦粉
流变学特性
面条
面包
rye flour
rheological characters
noodle
bread
