1) bitter buckwheat flour
苦荞面粉
1.
The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour,wheat flour,balsam pear juice and improving agent of flour quality.
本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂,通过适宜的工艺制作,得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
2) buckwheat flour
苦荞粉
1.
The buckwheat flour was used as the main assistance material,the buckwheat icecream which was rich in nutrition for health care and had special flavor was manufactured.
以苦荞粉为主要辅料,制作具有营养保健和特殊风味口感的苦荞冰淇淋,并对工艺中苦荞粉的处理、杀菌、均质、老化、凝冻等操作对冰淇淋质量的影响进行了初步探讨。
2.
As the amount of buckwheat flour in the blends increased, farino parameter showed falling trends.
随着苦荞粉比例增加,形成时间、稳定时间缩短,弱化度上升,评价值下降,拉伸参数均呈下降趋势;且苦荞粉比例越大,下降幅度越大。
3) bitter buckwheat heart powder
苦荞心粉
4) bitter buckwheat bran powder
苦荞麸粉
5) Tartary Buckwheat Flour
苦荞麦粉
1.
A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour;
苦荞麦粉的挤压膨化特性的初步研究
2.
It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.
应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为３∶３∶２）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。
6) tartary buckwheat flour
苦荞粉
1.
The noodle formula optimized through orthogonal experiments is as follows: The ratio of tartary buckwheat flour and wheat flour is 3∶7,and the blended flour is added with CMC 0.
以苦荞-小麦混合粉制作面条,研究了不同比例的苦荞粉和添加剂(明胶,海藻酸钠和CMC)对苦荞面条加工特性的影响,并采用正交试验优化了苦荞面条的加工工艺。
2.
The tartary buckwheat rice obtained by producing technique of parboiled rice significantly contained more nutritional and functional components than tartary buckwheat flour (p < 0.
苦荞米与苦荞粉加工中各组分主要营养功能性成分的对比分析结果表明,传统制粉工艺中,营养功能性成分主要富集于麸皮,蛋白质和黄酮含量分别高达23。
补充资料：荞面碗托
荞麦去皮后成为糁子，将糁子于前一日用水泡软，拳揣成糊状，细滤后舀入碗内上笼蒸，中途用筷搅拦一次，蒸熟即成。置阴凉处冷却后，用醋、姜、芝麻、辣椒、蒜泥、香油等配成蘸汤浇入食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条