新疆农业科学2017，Vol.54Issue(11)：2075-2085,11.DOI:10.6048/j.issn.1001-4330.2017.11.015
两种杂粮对面粉品质特性影响的研究
Influences of Two Kinds of Coarse Cereals on Flour Quality Characteristics
摘要
Abstract
[Objective] This project aims to study the influences of wheat flour and millet flour on flour quality by using different proportion of wheat flour and coarse flour (chickpeas,millet) as main raw materials.[Method] The rheological properties,gelatinization properties and the drop value of the dough of different mixed proportions of mixed cereals were analyzed and the quality evaluation of the steamed bread made of the coarse flour was evaluated.[Result] Results showed that the wheat flour mixed with grain flour of 5％,10％,15％ and 20％,the mix powder of each index is on the decline,and with the increase of adding amount of the rheological properties of dough and pasting properties,falling number and wet gluten content were decreased,the quality characteristics of flour were changed by addition of grains.By adding grain flour although can make the structure of the steamed bread,specific volume declined slightly,the color,taste and smell,make the steamed bread which has contained unique aroma and taste.The results indicated that adding 15 ％ of the grain powderin the wheat flour,the effect on the dough quality characteristics and steamed bread was not obvious.[Conclusion]The best comprehensive evaluation of steamed bread is when wheat flour is added with 15％ cereal powder and the suitable ration of chickpea and millet flour should be chosen in combination with the quality of the final processed products.关键词
鹰嘴豆粉/小米粉/流变学特性/糊化性能/品质特性Key words
chickpea flour/millet flour/rheological properties/pasting properties/flour quality characteristics分类
轻工纺织引用本文复制引用
毛红艳,徐鑫,于明..两种杂粮对面粉品质特性影响的研究[J].新疆农业科学,2017,54(11):2075-2085,11.基金项目
The earmarked fund for China Agriculture Research System CARS-08-D1 （）
Xinjiang grain and oil deep processing technology innovation platform construction(ZLXM38JG) （ZLXM38JG）
The Basic Research Funds of the Xinjiang Uyghur Autonomous Region Public Welfare Research Institute "Whole wheat flour and flour nutrition formula production technology research" (KY2017074) （KY2017074）
现代农业产业技术体系建设专项资金资助(CARS-08-D1) （CARS-08-D1）
新疆粮油精深加工技术创新平台建设(ZLXM38JG) （ZLXM38JG）
自治区公益性科研院所基本业务费专项“全麦粉及营养配方面粉生产技术研究”(KY2017074) （KY2017074）
