摘要
荞麦不含面筋蛋白,用荞麦粉部分代替小麦粉加工成方便面难度较大。通过大量实验,研制出一种天然复合粘结剂,解决了加工中的断条问题,使产品中荞麦粉含量可以达到60%。介绍了荞麦方便面的制作工艺和影响产品品质的工艺因素。
Because the Fagopyrum esculentum doesn't contain gluten protein,it is very difficult to make noodles if using it to partly replace wheat flour.A kind of natural mixed stabilizer is developed through many experiments,that makes Fagopyrum esculenturn flour instant noodles to be produced easily,and pure Fagopyrum esculentum flour in noodles to be able to have over than 60%.The pro- cessing technology and some technological problems concerning the quality of Fagopyrum esculentum flour instant noodles are studied.
关键词
荞麦
方便面
增粘剂
油炸温度
Fagopyrum esculentum flour instant noodles
stabilizer
frying temperature
frying time
