粮油食品科技2016，Vol.24Issue(4)：23-26,4.
杂粮小麦混合粉流变学特性及杂粮馒头品质与体外消化速度研究
Research on rheological properties of coarse cereals - wheat mixed flour and quality and in vitro digestion of the steamed bread
柴松敏 1杨业栋1
作者信息
- 1. 河南兴泰科技实业有限公司，河南郑州 450001
- 折叠
摘要
Abstract
The farinograph indexes and RVA pasting properties of coarse cereals - wheat mixed flour with different proportion were analyzed. The quality evaluation and in vitro digestion of the steamed bread pre-pared from the mixed flour was researched. Results showed that after adding 20% coarse cereals flour, the effect on dough rheological properties was not obvious,the steamed bread can get a good score,and its in vitro digestion rate and the final digestibility can be reduced.关键词
杂粮小麦混合粉/粉质指标/糊化特性/馒头/体外消化Key words
coarse cereals - wheat mixed flour/farinograph index/pasting property/steamed bread/in vitro digestion分类
轻工纺织引用本文复制引用
柴松敏,杨业栋..杂粮小麦混合粉流变学特性及杂粮馒头品质与体外消化速度研究[J].粮油食品科技,2016,24(4):23-26,4.
