CN107969621A - A kind of processing method of black glutinous highland barley noodles - Google Patents
A kind of processing method of black glutinous highland barley noodles Download PDFInfo
- Publication number
- CN107969621A CN107969621A CN201711247977.3A CN201711247977A CN107969621A CN 107969621 A CN107969621 A CN 107969621A CN 201711247977 A CN201711247977 A CN 201711247977A CN 107969621 A CN107969621 A CN 107969621A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- black glutinous
- noodles
- dough
- black
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 45
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 44
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 238000003490 calendering Methods 0.000 claims abstract description 8
- 238000003801 milling Methods 0.000 claims abstract description 5
- 235000003826 Artemisia Nutrition 0.000 claims abstract description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 4
- 235000009052 artemisia Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000030166 artemisia Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Abstract
The invention discloses a kind of processing method of black glutinous highland barley noodles, include the following steps：After black glutinous highland barley milling；In mass ratio 2.5: 1 1.5: 1 ratio is placed in dough mixing machine with wheat flour, on the basis of black glutinous highland barley flour quality, adds 4% salt, and 2% 5% Artemisia spharocephala, stirs evenly, obtain black glutinous highland barley dough；The dough become reconciled is placed in electric noodles-making machine and carries out continuous calendering, it is smooth to be calendered to musculus cutaneus surface, without the uneven dough of fine granularity, color is uniform, with feeler measuring surface skin thickness it is 0.8cm or so after in flakes, retaining surface skin thickness is consistent as far as possible, and the noodles after drying and moulding are in black, and pack is finished product after noodles are cut to regular length.The black glutinous highland barley noodles of gained of the invention are apparent, color and luster, chewiness, smoothness are preferable, and having reduces blood fat, maintains blood glucose balance, the absorption for suppressing cholesterol and the generation of reduction angiocardiopathy with significant effect.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing method of black glutinous highland barley noodles.
Background technology
The lot of trace member such as the protein, vitamin E, dietary fiber, amino acid and the calcium that contain in black glutinous highland barley, iron, selenium, zinc
Element, its overall target is higher than crops such as yellow barley, oat, wheat, corn, rice, millets, and β-Portugal of particularly high-content gathers
Sugar, biological flavone and dietary fiber are to reducing blood fat, maintaining blood glucose balance, suppress the absorption of cholesterol and reduce angiocardiopathy
Generation there is significant effect, be the good source for developing health-care nutritive green coarse cereals product, and current China and foreign countries' food
The diet good food that industrial quarters and medical field are generally acknowledged.
Starch is that content is most in hullessbarley seed, a kind of most important nutritional ingredient, its quality characteristic is to the outer of Flour product
See and edible quality has an important influence, highland barley starch accounts for the 50%-67% of quality grain, average content 59.25%, and black
The content of direct-connected starch is 43% in glutinous highland barley, and starch quality has very big shadow to the processing quality and edible quality of wheat class
Ring, in general, the height and noodle quality of direct-connected content of starch are negatively correlated, when amylose content is low, noodles it is soft
Degree, viscosity, slickness, mouthfeel and comprehensive grading etc. have preferable performance.So common highland barley flour is without the black glutinous highland barley flour one of the image of Buddha
Sample forms gluten, this is a great problem for hindering the processing of highland barley Flour product.
The content of the invention
To solve the above problems, the present invention provides a kind of processing method of black glutinous highland barley noodles.
To achieve the above object, the technical solution taken of the present invention is：
A kind of processing method of black glutinous highland barley noodles, it is characterised in that include the following steps：
S1, weigh the black glutinous highland barleys of 2000g and the water of 0.8g respectively, and water is spread on black glutinous highland barley, is stirred evenly, with taking shell
After machine decortication, it is milled with flour milling machine, obtains black glutinous highland barley flour；
S2, in mass ratio 2.5: 1-1.5: 1 ratio weigh black glutinous highland barley flour and wheat flour, are placed in dough mixing machine,
On the basis of the quality of flour mixture, 4% salt is added, the Artemisia spharocephala of 2%-5%, stirs evenly, and obtains black glutinous highland barley powder
Group；
The dough become reconciled, be placed in electric noodles-making machine and carry out continuous calendering by S3, and it is smooth to be calendered to musculus cutaneus surface, without small
Granular uneven dough, color is uniform, in flakes after with feeler measuring surface skin thickness be 0.8cm or so, retaining surface skin depth as far as possible
Degree is consistent, and the noodles after drying and moulding are in black, and pack is finished product after noodles are cut to regular length.
The black glutinous highland barley noodles of gained of the invention are apparent, color and luster, chewiness, smoothness are preferable, and having reduces blood fat, dimension
The generation for hold blood glucose balance, suppressing the absorption of cholesterol and reduce angiocardiopathy has significant effect, meets consumer couple
Healthy food is high-quality, nutrition, safe and pollution-free development trend and requirement, have a vast market development prospect.
Embodiment
In order to which objects and advantages of the present invention are more clearly understood, the present invention is carried out with reference to embodiments further
Describe in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair
It is bright.
In following embodiments, what used black glutinous highland barley flour was independently bred as by agricultural engineering technology research institute of Gansu Province
Sweet to cultivate No. 5 millings and obtain, remaining material is commercially available.
Embodiment
S1, weigh the black glutinous highland barleys of 2000g and the water of 0.8g respectively, and water is spread on black glutinous highland barley, is stirred evenly, with taking shell
After machine decortication, it is milled with flour milling machine, obtains black glutinous highland barley flour；
S2, weigh the black glutinous highland barley flour of 1500g and 1000g wheat flours, respectively with 4: 1,3: 1,2.5: 1,2: 1,1.5:
1st, black glutinous highland barley flour and wheat flour are carried out mixing and are placed in dough mixing machine by 1: 1 ratio, with the quality of flour mixture
On the basis of, add 4% salt, the Artemisia spharocephala of 2%-5%, stirs evenly, and obtains black glutinous highland barley dough, the flour addition of examination highland barley
Measure the influence to black glutinous highland barley noodles organoleptic quality；
The dough become reconciled, be placed in electric noodles-making machine and carry out continuous calendering by S3, and it is smooth to be calendered to musculus cutaneus surface, without small
Granular uneven dough, color is uniform, in flakes after with feeler measuring surface skin thickness be 0.8cm or so, retaining surface skin depth as far as possible
Degree is consistent, and the noodles after drying and moulding are in black, and pack is finished product after noodles are cut to regular length.
S4, by 10 students (5 male 5 female) form evaluation group, respectively to black glutinous the apparent of highland barley noodles, color and luster, chewing
Property, smoothness, flavor, bitterness, it is ripe after color and luster evaluated, total score 100 is divided, and organoleptic quality evaluations standard is shown in Table 1.
The black glutinous highland barley noodles organoleptic quality standards of grading of table 1
Interpretation of result：
Black glutinous highland barley powder and wheat flour are added with 4: 1,3: 1 ratio, it is impossible to complete black glutinous highland barley noodles are formed, it is black
The apparent and smooth row of glutinous highland barley powder declines, the ratio addition of black glutinous highland barley powder and wheat flour 2.5: 1-1.5: 1, the face of formation
Bar is apparent, color and luster, chewiness, smoothness are attained by most preferably, sensory evaluation scores highest.Black glutinous highland barley powder and wheat flour are with 1: 1
Ratio addition, organoleptic quality declines, and the noodles of formation are apparent, color and luster, chewiness, and smoothness all declines.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the principle of the present invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (1)
1. a kind of processing method of black glutinous highland barley noodles, it is characterised in that include the following steps：
S1, weigh the black glutinous highland barleys of 2000g and the water of 0.8g respectively, and water is spread on black glutinous highland barley, is stirred evenly, and is taken off with shell machine is taken
Pi Hou, is milled with flour milling machine, obtains black glutinous highland barley flour；
S2, in mass ratio 2.5: 1-1.5: 1 ratio weigh black glutinous highland barley flour and wheat flour, are placed in dough mixing machine, with face
On the basis of the quality of powder mixture, 4% salt is added, the Artemisia spharocephala of 2%-5%, stirs evenly, and obtains black glutinous highland barley dough；
The dough become reconciled, be placed in electric noodles-making machine and carry out continuous calendering by S3, and it is smooth to be calendered to musculus cutaneus surface, no fine granularity
Uneven dough, color is uniform, in flakes after with feeler measuring surface skin thickness be 0.8cm or so, retaining surface skin thickness one as far as possible
Cause, the noodles after drying and moulding are in black, and pack is finished product after noodles are cut to regular length.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247977.3A CN107969621A (en) | 2017-12-01 | 2017-12-01 | A kind of processing method of black glutinous highland barley noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247977.3A CN107969621A (en) | 2017-12-01 | 2017-12-01 | A kind of processing method of black glutinous highland barley noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107969621A true CN107969621A (en) | 2018-05-01 |
Family
ID=62009025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711247977.3A Pending CN107969621A (en) | 2017-12-01 | 2017-12-01 | A kind of processing method of black glutinous highland barley noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107969621A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
| CN114947060A (en) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | Glutinous highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101904468A (en) * | 2010-05-29 | 2010-12-08 | 甘肃奇正实业集团有限公司 | Highland barley fine dried noodles and processing method thereof |
| CN104543764A (en) * | 2014-12-26 | 2015-04-29 | 甘肃农业大学 | Hullessbarley quick-frozen noodles and preparation method thereof |
| CN104770648A (en) * | 2015-03-20 | 2015-07-15 | 上海久降堂食品科技有限公司常州分公司 | Tartary buckwheat and highland barley noodle and manufacturing method thereof |
-
2017
- 2017-12-01 CN CN201711247977.3A patent/CN107969621A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101904468A (en) * | 2010-05-29 | 2010-12-08 | 甘肃奇正实业集团有限公司 | Highland barley fine dried noodles and processing method thereof |
| CN104543764A (en) * | 2014-12-26 | 2015-04-29 | 甘肃农业大学 | Hullessbarley quick-frozen noodles and preparation method thereof |
| CN104770648A (en) * | 2015-03-20 | 2015-07-15 | 上海久降堂食品科技有限公司常州分公司 | Tartary buckwheat and highland barley noodle and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何东平，等: "《粮油食品》", 30 June 2014, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
| CN114947060A (en) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | Glutinous highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
| CN114947060B (en) * | 2022-06-17 | 2024-04-16 | 青海华实科技投资管理有限公司 | Waxy highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tiwari et al. | Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture | |
| Cárdenas-Hernández et al. | Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves | |
| Tazrart et al. | Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba | |
| Tazrart et al. | Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality | |
| CN103960571A (en) | Food composition and application thereof | |
| Gupta et al. | Process optimization for producing cowpea added instant kheer mix using response surface methodology | |
| CN109006929A (en) | bread and preparation method thereof | |
| Goel et al. | Wheat proteins: a valuable resources to improve nutritional value of bread | |
| CN107969621A (en) | A kind of processing method of black glutinous highland barley noodles | |
| Omran et al. | Quality evaluation of gluten-free flat bread prepared by using rice and millet flour | |
| KR20100095412A (en) | Rice flour mixed with soybean flour and method for manufacturing the rice cracker made with the rice flour | |
| Porwal et al. | Influence of health based ingredient and its hydrocolloid blends on noodle processing | |
| Qayyum et al. | Rheological and qualitative assessment of wheat-pea composite flour and its utilization in biscuits. | |
| Virginia et al. | Development of nutritious snacks by incorporation of amaranth seeds, watermelon seeds and their flour | |
| CN107996962A (en) | A kind of black glutinous highland barley rice dumpling powder, preparation method thereof | |
| Igbabul et al. | Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours | |
| Wang et al. | Effect of Okara on the sensory quality of cake | |
| Odunayo et al. | Nutritional enrichment of wheat bread using various plant proteins | |
| AFIFY et al. | Effect of soaking, cooking, germination and fermentation processing on physical properties and sensory evaluation of sorghum biscuits | |
| Choobthaisong et al. | The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp. | |
| CN102972487A (en) | Manufacturing method of grain pretzel | |
| Tomar et al. | Nutritional benefit of small millets: Food security & sustainability in India | |
| Ujong et al. | Nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. | |
| Anjali et al. | Value addition and quality evaluation of dietary fibre rich, multigrain cookies | |
| Tufan | Evaluation of the effects of legume flour incorporation into wafer sheets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180501 |
|
| RJ01 | Rejection of invention patent application after publication |