研究荞麦粉工艺特性结果表明,荞麦粉对面团流变学特性有影响.Buckwheat flour has effects on the rheological characteristics of wheat flour dough.由于膨化荞麦粉的作用提高了整个面团的吸水性,使其具有很强的粘性和弹性,从而可以制成纯荞麦粉挂面.Some buckwheat flour buckwheat flour or buckwheat flour mix...

“荞麦粉”的英语可以翻译为：uckwheat ...