Development Of Buckwheat Bread And Buckwheat Cake And Research Of The Nutritional Value

In this paper, by using the powder meter and the stretch meter, we firstly do search for rheology characteristic of different main raw material allocated proportion paste which manufactures the buckwheat bread and buckwheat cake. Then do search for therheology characteristic of different adding of some chemical additives to paste. Simultaneously based on the obtained experiment data and analysis, it has provided the reference for the buckwheat bread and buckwheat cake formula.We has conducting the research for the buckwheat bread formula and nutritional value, we take buckwheat flour and the wheat flour as the main material, and add some chemical additives. First carry on the single factor experiment, then do two times of orthogonals experiment. Inspecte the influence from the different material allocated proportionas and the chemical additive on the buckwheat bread quality which include specific volume, degree of hardness, the moisture content, high and diameter rate and the sense quality. At the same time based on the obtained tentative data, we according to the measured at the nutritional value of buckwheat bread, after the analysis, we determine the best formula of buckwheat bread, it is Buckwheat powder mixed powder for 20%, Buttermilk ghee 4%, water55%, wheat lutcnrecruitment 2%, Bread improver 1.2%, Milk powder 2%.We has conducting the research for the buckwheat cake formula and nutritional value, we take buckwheat flour and the wheat flour as the main material, and add some chemical additives. First carry on the single factor experiment from the ratio of raw materials and additives on the impact of buckwheat cake, then do two times of orthogonal experiment. Inspected the influence from the different material allocated proportionals and the chemical additive on the buckwheat cake quality which include specific volume, degree of hardness, the moisture content and the sense quality. At the same time based on the obtained tentative data, we according to the measured at the nutritional value of buckwheat cake, after the analysis, we determine the best formula of buckwheat cake, it is buckwheat powder mixed powder for 20%, buttermilk ghee 4%, water55%, wheat lutcnrecruitment 2%, bread improver 1.2%, milk powder 2%.By the end of the study we obtain buckwheat class nutrition health care leisure food-buckwheat cake and buckwheat bread, it offers rich diet for special populations.