富硒玉米特制粉的流变学特性及烘焙特性研究

STUDY ON THE RHEOLOGICAL AND BAKING PROPERTIES OF SPECIAL MAIZE FLOUR RICH IN SELENIUM

将富硒玉米特制粉以不同比例添加到小麦粉中，研究混合面团的流变学特性及烘焙特性。结果表明：随着富硒玉米特制粉添加比例的增加，混合面团的形成时间、稳定时间均有所减少，而吸水率则有所增加，耐揉度变差。富硒玉米特制粉具有良好的烘焙特性，尤其在饼干中的应用更为可行。

In this paper, the rheological and baking properties have been investigated by the replacement of wheet flour with the special maize flour rich in Selenium in different ratios. Farinograph carves indicate that arrival tims and peak times decrease, but absorptions and mixing tolerance index increase as the amount of the special maize flour increases in the wheetmaize flour blend. The bakingtests show that the special maize flour rich in Selenium has better baking properties, and its application is satisfactory, especially in cookie industry.