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The mixed powder of the papers farinograph and tensile tester different proportions of the main raw material for the production of buckwheat cakes and soba package rheological properties and , at the same time add additives dough rheological properties , according to the experimental data obtained were analyzed to provide a reference for the study soba package and buckwheat cake recipe . Then the optimal formula soba package and its nutritional value . Single fermentation of buckwheat and wheat flour as the main raw material , and add some additives , the first single- factor test , and then single- factor test based on orthogonal experiment to look at different ratio of raw materials and additives for soba package hematocrit , hardness , moisture content , height to diameter ratio , sensory quality , at the same time based on the nutritional value of the measured packet of soba conducted analysis to determine the best recipe for soba package , buckwheat flour, added in an amount of 20% of the mixed powder , salt 1% , the butter butter 4%, the amount of water added is 55% , wheat gluten was 2% , bread improver was 1.2% , 2% milk powder . Then carry out research on the the buckwheat cakes optimal formulations and nutritional value , starting with the ratio of raw materials and additives for buckwheat cakes single factor test ; then based on the synergistic effect of various factors on the quality of buckwheat cakes were studied . To look at different ratio of raw materials and additives on buckwheat cake specific volume , hardness , moisture content, sensory quality impact analysis to determine the best recipe for buckwheat cakes based on the nutritional value of the measured buckwheat cakes , bitter buckwheat Add an amount of mixed powder of 15% , 50% sugar , 60% water , 1.2% baking powder , 85% of the eggs , salt , 2.0g, vegetable oil 10 % g , milk powder 10% , 5% of the oil cake . Buckwheat cakes and soba package of buckwheat class snack food nutrition and health through the study ultimately provide a rich diet for special populations .
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