荞麦饺子粉的研制  

Preparation of Buckwheat Dumpling Flour

作　　者：李芮芷 王东伟 丛馨哗 孙塬 李月乾 索朗次仁 LI Ruizhi;WANG Dongwei;CONG Xinhua;SUN Yuan;LI Yueqian(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《粮食加工》2018年第3期7-10,共4页Grain Processing

基　　金：沈阳师范大学大学生创新基金项目(20171016610092)

摘　　要：本实验将荞麦粉与小麦粉按质量比1:9、2:8、3:7、4:6比例进行混合,对混合面粉及混合面团进行理化指标测定、流变学特性分析及饺子成品感官评定。结果表明:当荞麦粉与小麦粉混合比例为2:8时,面团的各项特性较为优良,饺子品质较好,营养价值较高,易被大众所接受。In this experiment, buckwheat flour and wheat flour were mixed by mass ratios of 1：9, 2：8, 3：7 and 4：6, the physicochemical parameters and rheological characteristics of the mixed flour were determined, and the sensory assessment of dumplings were also done. The results showed that when the ratio of buckwheat flour to wheat flour was 2：8, the characteristics of dough were better, the quality of dumplings was better and nutritional value was higher, which was easily accepted by the public.

关 键 词：荞麦粉 混合比例 理化指标 流变学特性 小麦粉 品质 感官评定 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]