摘要
苦荞麦具有降血脂、降糖等多种生理功能,但其加工性能较差。本文重点研究菊粉对于苦荞麦流变学特性的影响,并通过添加适量的菊粉改善苦荞粉的粉质特性,进而改善其加工性能。
Buckwheat has many physiological functions such as reducing blood lipids, lowering blood sugar and so on, but its processing performance is worse. Dough rheological properties of buckwheat influenced by adding inulin was studied. The results showed that farinograms properties and processing performance of buckwheat can be improved by adding appropriate inulin.
出处
《食品研究与开发》
CAS
北大核心
2013年第7期40-41,49,共3页
Food Research and Development
