摘要
以燕麦麸皮为原料,将其精细粉碎后与精制小麦面粉按不同比例混合,通过对混合面粉的营养成分和面团特性进行测定分析,从而确定燕麦麸皮面粉的最优配方。结果表明,麸粉与精制粉的添加比例为1:9时,燕麦麸皮面粉各营养成分含量较为匀衡,且具有良好的面团特性。
The study added fine grinding oat bran into wheat flour with different proportion. Compared the contents of nutritional ingredients and dough characters of the mixed flour and determined the optimization flour. The results showed that the fine bran/flour ratio 1/9was the best and it had better dough properties.
出处
《农产品加工（下）》
2009年第1期41-43,70,共4页
Farm Products Processing
关键词
燕麦麸皮
面粉
研制
oat bran
flour
preparation
