苦荞馍片的制作工艺研究  

STUDY ON THE PAODUCTION OF TARTARY BUCKWHEAT STEAMED BREAD SLICE

作　　者：徐小洲 严情云 唐丽宁 

机构地区：[1]甘肃省庆阳市农业科学研究院,甘肃庆阳745000 [2]青海省食品检验检测院,青海西宁810000 [3]甘肃省庆阳市合水县统计局,甘肃合水745400

出　　处：《中国食品工业》2016年第4期66-68,共3页China Food Industry

摘　　要：采用正交试验，确定了苦养馍片自发粉的最佳配方为：面粉与苦养的比例为7：3，复合快速疏松机为：酵母为复合粉的1名，碳酸氢钠为0．8%，酒石酸氧钾为0．7%，碳酸二氢钙为0．25％，并对苦养馍片自发粉的生产和制作中可能存在的问题进行了讨论。最后采用微波烘烤技术对馍片进行了烘烤，冷却后根据不同人群的需要拌麻辣味、五香味等的调料，制作成美味、营养的苦荞馍片。Applying comparision test of different ratio between wheat flour experiment ,we confirm the optimum formula of automatic fermenting flour ：ration of NaHC03,0.7% KC4H406 and 0.25% CaH2PO3.and the buckwheat steamed bread flour production and the roduction Buckwheat steamed bread of possible problems are discussed. was baking, cooling according to the needs of different groups into delicious, nutritious buckwheat steamed bread slice. of Tartary and bitter-buck wheat and the orthogonal wheat flour and bitter-buckwheat is 7：3,0.8% Finally by microwave of people mixed with baking technology spicy taste, five of steamed bread slice flavor seasoning, made

关 键 词：苦荞麦 自发粉 疏松剂 微波 馍片 

分 类 号：TS441[农业科学—烟草工业]