小米—小麦预混合粉的粉质特性和糊化特性研究

Study on farinograph and gelatinization characteristics of mixed millet-wheat flour

研究了小米粉与小麦粉混合所得混合粉的粉质特性和糊化特性。结果表明:随着小米粉添加量的增加,小米—小麦预混合粉面团形成时间先上升后降低,面团稳定时间、粉质指数、峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间均呈下降趋势,弱化度和公差指数均呈上升趋势;5∶1、4∶1、3∶1和2∶1未挤/挤压小米—小麦预混合粉的吸水率均呈先上升后降低再上升的趋势,1∶1未挤/挤压小米—小麦预混合粉的吸水率呈先降低后上升的趋势。制作含量较高的小米馒头和面条时,可选用2∶1或1∶1未挤/挤压小米粉。

The farinograph and gelatinization characteristics of the mixed millet - wheat flour were stud- ied. The results showed that with the increasing of the content of millet flour, dough formation time of the mixed millet -wheat flour increased at first and then decreased, while the stabilization time, farinograph index, peak viscosity, trough viscosity, attenuation, final viscosity, setback, and peak time were all in the trend of decline, but softness of dough and tolerance index were in the trend of rise. The water absorptions of the mixed millet - wheat flour with the ratio of un - extruded millet to extruded millet 5 ： 1,4： 1,3 ： 1 and 2：1 were increased at first, and then decreased, and increased at last. While that of 1：1 was de- creased at first and then increased. The ratio of un - extruded millet to ext^ded millet as 2 ： 1 or 1 ： 1 could be chosen if millet steamed breads and noodles were wanted to make.