期刊论文

中文

粮食科技与经济

1007-1458

2015

40

2

56-59+63

10.16465/j.gste.cn431252ts.20150216

本校为第一机构

为了获得流变性较好的青稞-小麦面团,根据粉质特性选出了青稞-小麦粉的最佳配比,根据正交试验设计,测定不同醒发条件对青稞-小麦面团拉伸特性的影响.结果表明:将青稞粉添加量为60％的青稞-小麦面团在醒发温度30℃、湿度85％的条件下醒发30 min,流变性达到最优.

To obtain highland barley-wheat dough with better rheological properties, this article study on the farinograms of highland barley-wheat blending in different ratio and tensile properties of different rest conditions. It is indicated that highland barley-wheat blending with 60% highland barley powder adding quantity reached the best farinogram quality and the opti- mized rest condi...