复合面粉(小麦和南瓜粉)及稳定剂种类对干面品质的影响

Proceedings of the International Conference on Natural Resources and Technology Pub Date : 1900-01-01 DOI:10.5220/0008548001520155

M. Nurminah, R. Nainggolan

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引用次数: 0

摘要

我们每年从国外进口小麦粉，供应国内做面条的需要。当地有很多植物可以代替小麦粉做面粉，比如南瓜。本文研究了以南瓜果为原料制粉，小麦和南瓜粉复合粉对干面品质的影响，以及稳定剂的种类。南瓜粉可以代替20%左右的小麦粉制作干面。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles

: Every year we import wheat flour from other countries to supply domestic needs in making noodles. There were many plants from local resources that can be used as flour to substitute wheat flour, like pumpkin. This research deal about making flour from pumpkin fruit, effect of composite flour (wheat and pumpkin flour) and the type of stabilizers on the quality of dry noodles. The pumpkin flour can subtitute wheat flour about 20% to make dry noodles.

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Proceedings of the International Conference on Natural Resources and Technology

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