研究蕎麥粉工藝特性結(jié)果表明,蕎麥粉對面團(tuán)流變學(xué)特性有影響.Buckwheat flour has effects on the rheological characteristics of wheat flour dough.由于膨化蕎麥粉的作用提高了整個(gè)面團(tuán)的吸水性,使其具有很強(qiáng)的粘性和彈性,從而可以制成純蕎麥粉掛面.Some buckwheat flour buckwheat flour or buckwheat flour mix...