摘要
本文对小米的加工特性进行了研究。采用湿磨法获得了高品质的小米粉。根据其加工特性开发了小米系列饼干、小米传统膨化食品、小米粘糕和小米营养酱。
The processing properties of millet were studied. The high quality millet flour was obtained through wet milling. According to its properties, a series of millet biscuits, a kind of traditional popmillet product, glutinous millet cake and millet jam were developed.
出处
《中国粮油学报》
EI
CAS
CSCD
1993年第A09期14-18,共5页
Journal of the Chinese Cereals and Oils Association
关键词
小米淀粉
加工特性
开发
millet, starch processing property, food development.
