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tuo zhi mai pei ying yang mian tiao de yan jiu
Pages: 46-48
Year: Issue:  3
Journal: Journal of Heilongjiang Grain

Keyword:  脱脂麦胚面条试验;
Abstract: 以脱脂小麦胚芽为原料,研究将脱脂麦胚粉按一定比例加入面粉中混合后,对面团湿面筋含量和麦胚面条品质的影响.结果表明:用二级面粉制备面条时,最适宜脱脂麦胚添加量为5%~10%.所制备的麦胚面条口感较好,营养更加全面,风味得到了改善.
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