the processing technology of making rye nutrition fine dried noodles from rye flour, buckwheat flour and black-rice flour by tradition technology is introduced. the best prescription is confirmed.
through single-factor and orthogonal experimental design, the optimal technological conditions for extraction of flavonoid compounds in buckwheat flour were primarily researched.
采用单因素及正交试验设计,对荞麦粉中黄酮类化合物的最佳提取工艺进行了初步研究,优选了工艺参数。
and the problems in the production of self-fermentable tartary buckwheat flour and the making of steamed bread were also investigated.
并对苦荞馒头自发粉的生产和制作苦荞馒头中的问题进行了讨论。
we found when proportion of buckwheat flour was 10% and 20%, mixed buckwheat flour had good baking characteristic and could be made into bread.
试验发现,荞麦粉比例为10%和20%时,荞麦混粉具有较好的焙烤特性,尚可用来加工面包;
russian pancake of buckwheat flour and yeast ; usually served with caviar and sour cream.