热处理小米粉对米面混合粉品质的影响

Effect of heat treatment of millet flour on the quality of millet and wheat mixed flour

在不同温度下对小米粉进行热处理,然后以20%添加到小麦粉中制成混合粉,通过测定混合粉的粉质特性和馒头的感官评价确定热处理小米粉对混合粉品质改善的最佳工艺条件。结果表明,最优条件是加热温度110℃、时间15 min。将不同比例热处理小米粉添加到小麦粉,研究对混合粉品质的影响。结果表明,热处理可以明显提高小米粉的糊粘度,显著降低馒头的硬度,改善馒头的品质。感官评价表明,在添加10%热处理小米粉时,用混合粉制做的馒头品质有显著改善。

The millet flour, which was treated at different heat treatment temperature, was mixed with wheat flour. The millet flour was 20% in the mixed flour. The optimum process conditions to improve the quality of the mixed flour was determined by detecting the characteristics of the mixed flour and sensory evaluating the steamed bread which was 110℃, 15min. The effect of the different proportion of heat treatment millet flour on the mixed flour was studied. The experiment indicated that heat treatment can significantly improve the viscosity of millet flour, significantly reduce the hardness and improve the quality of steamed bread. Sensory evaluation had concluded that the quality of steamed bread can notably improved when adding 10% heat treatment millet flour.