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投稿时间：2016-04-02
投稿时间：2016-04-02
中文摘要: 以苦荞麦为原料，研究不同压力和水分添加量对苦荞米花膨化倍数的影响。结果表明：压力和水分添加量对苦荞米花膨化倍数均有影响；在试验条件范围内，随着水分添加量的增大，苦荞米花膨化倍数先增大后减小；随着压力的增大，苦荞米花膨化倍数逐渐增加；在水分添加量为3.4%、压力为1.2MPa时，苦荞米花的膨化倍数理论最大值为28.7，试验验证值为28.4。
Abstract:With Tartary buckwheat as the test material，the effect of different explosion-puffing pressure and added water content on the popping fold of Tartary buckwheat rice flower was studied.The results as follows：both the explosion-puffing pressure and added water content had effect on the popping fold；with the increase of added water content，the popping fold increased firstly and then decreased under the experimental conditions；with the increase of pressure，the popping fold increased gradually；when the added water content was in 3.4%，the pressure was 1.2 MPa，the maximum value of popping fold was 28.7，and the test verification value was 28.4.
keywords: Tartary buckwheat explosion-puffing popping fold
文章编号：201614003 中图分类号： 文献标志码：
基金项目:四川省科技支撑计划“凉山苦荞现代产业链关键技术研究与集成示范”（14ZC2164）；“四川苦荞麦”重点实验室建设基金（12SJ5005）
| 作者 | 单位 |
| 巩发永 | 西昌学院，四川西昌615013 |
| Author Name | Affiliation |
| GONG Fa-yong | Xichang College，Xichang 615013，Sichuan，China |
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