Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum

Effects of Grain Moisture Content on Properties of Whole Flour of Buckwheat and Agriophyllum squarrosum

The effects of grain water content on the properties of sweet buckwheat and Agriophyllum squarrosum (A. squarrosum) flour prepared by cyclone pulverization were studied. The results showed that the starch content of whole buckwheat flour was significantly (P

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Veröffentlicht in:Shipin gongye ke-ji 2022-09, Vol.43 (17), p.62-71
Hauptverfasser: Yingtao YU, Shaopan CAO, Liuyang XIAO, Jipeng HUANG, Jingru ZHANG, Lihong HAN
Format: Artikel
Sprache:chi
Schlagworte:
agriophyllum squarrosum flour
buckwheat flour
pasting properties
rheological properties
thermal properties
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Zusammenfassung:The effects of grain water content on the properties of sweet buckwheat and Agriophyllum squarrosum (A. squarrosum) flour prepared by cyclone pulverization were studied. The results showed that the starch content of whole buckwheat flour was significantly (P
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021110218