杂粮杂豆添加量对面团物性指标的影响

Effect of the addition of coarse cereals and beans on physical properties of wheat dough

以市售高筋粉辅以玉米、大豆、大麦、燕麦、荞麦、小米、黄米、黑米、高粱、绿豆、红小豆11种杂粮杂豆组成3个配方,采用质构仪检测杂粮杂豆添加量对面团的硬度、回复性、胶着性、咀嚼性4个物性指标的影响情况,并借助响应面设计Box-Behnken方法优选出最佳参数,可为后期杂粮杂豆食品开发奠定技术研究基础。

The 3 recipes were composed with the high-tensile wheat flour and 11 kinds of coarse cereals and beans,including corn,soybean,barley,oat,buckwheat,millet,proso millet,black rice,sorghum,mug bean and jumby bean.The texture analyzer was used to test the effect of addition of coarse cereals and beans on the physical property indexes of hardness,springiness,gumminess,and chewiness.The Box-Behnken design of response surface methodology was used to select the optimum parameters,which could lay a foundation of the studies for further development of the coarse cereals and beans.