荞麦面条

麦麸膳食纤维荞麦面条的工艺条件优化

Optimization of processing conditions of buckwheat noodles by adding wheat bran dietary fibers

通过L9（34）正交试验对麦麸膳食纤维荞麦面条的影响因素进行了研究。

By using orthogonal test of L9 ( 34 ), the factors influencing the processing conditions of buckwheat noodles by adding wheat bran dietary fiber were analyzed .

试验采用德国Brabender食品仪器公司实验室双螺杆挤压膨化机，研究样品水分含量和挤压温度对荞麦面条及玉米面条挤压工艺参数的影响。

A new type twin-screw extruder ( Brabender , Germany ) was used to study the effects of barrel temperature and material moisture on production of buckwheat and corn spaghettis .

吃荞麦面条时先煮熟，然后蘸上由酱油、盐、甜酒和鲣鱼干做成的汤汁。

It is first boiled , and then dipped in a soup made of soy sauce , salt , sweet sake , and bonito shavings as it is being eaten .

荞麦和玉米面条挤压生产工艺探讨

Processing Parameters of Buckwheat and Corn Spaghettis

酸模荞麦复合营养保健面条的配方与工艺研究

Technology and formulation of a compound nutritional noodle from Rumex and buckwheat

例如，荞麦过敏在中东地区比欧洲更常见，因为在中东地区荞麦用来做面条。

For example , allergy to buckwheat is much more common in the Far East ( where it is an ingredient of noodles ) than in Europe .