单 位：
中州大学化工食品学院;河南农业大学食品科学技术学院
关键词：
杂粮粉;配粉;面筋含量;沉降值;降落值;饼干
摘 要：
采用不同配比的杂粮粉加入到面粉中,测定面粉指标和饼干指标,研究杂粮配粉对面粉及饼干品质的影响。结果表明:随着杂粮粉比例的增加,湿面筋含量、干面筋含量、沉降值、降落值都有降低的趋势;面粉的峰值黏度、最后黏度与回升值都逐渐降低,而糊化温度变化不显著;添加20%左右的杂粮粉,可使饼干的色泽和香味得到改善,弹韧性和外观形状得分也有适度的提高,综合得分也有所增加。
译 名：
Effects of Respective Additions of Five Minor Cereal Flours on Flour Properties and Biscuits Quality
作 者：
REN Hong-tao1,CHENG Li-ying2,HUA Hui-ying2,YANG Lian-zhi2 (1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China ;2.College of Chemical and Food Engineering,Zhongzhou University,Zhengzhou 450044,China)
关键词：
minor cereal flour;flour blending;biscuits
摘 要：
Flours from 5 minor cereal species including sweet potato,corn,millet,black rice and pea were separately added to wheat four at 5 different levels in order to study the effects of their additions on flour properties and the quality of the processed biscuits.The results indicated that wet gluten content,dry gluten content,SDS sedimentation value,falling number all gradually decreased with increasing amounts of added minor cereal fours.Flour peak viscosity,final viscosity,breakdown and setback also tended to decrease,while gelatinization temperature increased slightly.Both biscuits color and flavor could be improved by adding minor cereal fours at a level of about 20%.Moreover,tenacity,appearance score and overall sensory score were also improved.
