2013-04-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/660943摘要：本計畫擬以國產稻米及雜糧作物為主原料，經磨粉及調配後，利用業者已有之雙軸擠壓機製作國產全穀、多全穀及全穀豆之西式麵條產品，以開發出具良好口感及外觀品質之類通心麵產品。如此，不僅從膳食營養或是提高國產稻米與雜糧利用率之觀點而言，將有其實用性及市場需求性。計畫中之關鍵技術包括(1)穀粉之性質，例如粒徑、澱粉糊化性質、吸水與飽水性、流變性質、風味等，(2)擠壓機設定與操作，例如螺軸設計、溫度設定、轉速、模板及模口設計等，及(3)麵條產品型式，例如常溫流通之乾燥或未乾燥之擠壓產品，其各別之乾燥程度與包裝需求。<br> Abstract: The purpose of this proposal is to establish the technology to produce pasta&nbsp;made with the domestic grown grains, including rice, tartary buckwheat, and soybean, etc., by using a twin-screw extruder. Three major pasta products&nbsp;will be produced, which are&nbsp;whole rice, whole multigrains (rice and tartary buckwheat)&nbsp; and whole multigrains and beans (rice, tartary buckwheat and soybean, etc.). The key techniques include (1) the properties of materials, such as particle size,&nbsp;pasting properties, water absorption, water holding capacity, rheological property, aroma, etc., (2)&nbsp;the&nbsp;operation conditions of&nbsp;twin-screw extruder, such as screw conformation and design, temperature setting, speed,&nbsp;die design, and (3) the types of pasta, such as with or without drying&nbsp;before packaging for shelf-stable pasta products for retailers or bussiness uses.全穀物西式麵條擠壓機多穀物Whole GrainPastaExtruderMultigrains