豌豆粉在挂面生产中应用研究  

Study on application of pea flour in dried noodle

作　　者：杜连启[1] 高丽娜[1] 东勇[1] 

机构地区：[1]河北科技师范学院,河北昌黎066600

出　　处：《粮食与油脂》2009年第9期19-21,共3页Cereals & Oils

基　　金：河北省科技厅科研项目(06230150)

摘　　要：通过复因素试验对豌豆粉在挂面生产中应用进行研究,结果表明:添加不同量豌豆粉和增筋剂对挂面品质均有明显影响;小麦粉、豌豆粉和增筋剂按100:4:0.4比例进行混合,可制得质量较好且营养价值高的营养型豌豆挂面。The application of pea flour in the dried noodle was studied in a multiple factor experiment. The result showed that pea flour and gluten fortifier with different level of addition had obvious effects on the quality index of dried noodle. That combining 100% flour with 4% pea flour,0.4% gluten fortifier as the best proportion, and adding 32% water was used for producing high quality nutrition pea noodle.

关 键 词：豌豆 挂面 营养挂面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]