苦蕎麥焙烤食品配方與工藝的研究.pdf

1、中國農業(yè)大學碩士學位論文苦蕎麥焙烤食品配方與工藝的研究姓名：馬越申請學位級別：碩士專業(yè)：食品工程指導教師：籍保平20060301AbstractDiahethasbeenthegreatthreatentothehumanheahhaftermalignanttumorcardiovasculardiseaseandcerebrovasculardiseaseThenumberofthesickhasbeenfortymillionTh

2、eincidencerateisrisingandmoreyoungpeoplearesufferingn，SotheresearchanddevelopmentofhypoglyeemicfoodismoreurgentBeckwheathasresistantstarchwhichCallreducethebloodsugarandithasabundantdietaryfiber、flavoneandmineralchromium

3、etcTheclinicalfunctionisthatitCandecreasetheblondsugarandbloodgreaseRecentlyitisusedtodevelophypoglycemicfoodextensivelyButtherealesomequestionsinthedevelopment，weshouldtakefu坩1erresearchinnewtechnologysuchastheextractio

4、noffunctionalelementsthephysicalandchemicalcharactersandfunctions，thepropertiesofprocesssThepurposeoftheresearchistheprocasssofhypoglycemicbiscuitmadefrombuckwheatinulin，xylitoletcTheimportantpointsasfollows：oneistostudy

5、thestabilityofthefunctionalelementrutininbuckwheat；thesecondistostudythedoughrheologicalproperties，toperfecttheprocesspropertiesbyaddingwheatgluten，tomakebalsisofcertainingthebuckwheatbakedfoodprescription；thethirdistode

6、terminethebuckwheatinulinbiscuitprescriptionbyorganolepticevaluationmethodWehavereachedprimaryconclusions：1Byadding10％wheatgluten，weperfectedtheprocesscharactersofbuckwheat。whichcouldreachthedemandsofcrispbiscuitsessenti

7、ally2，Inthebakedconditions，thefunctionalelementrutindidn’tblose，SOwedevelopednewproductbybakedprocesssTheprocessconditionswere190—200“(2，30min3ThebuckwheatinulinbiscuitprescriptionWasconfirmedKeywords：buckwheat，rutin，dou