以小麦面粉为对照,将经过微细化处理后的苦荞全粉按10%~50%比例添加于小麦面粉中,通过扫描电镜、色差仪及混合试验仪等对混合面团的结构、色泽、流变特性等进行分析。结果表明,高比例利用苦荞全粉原料可有效提高营养品质;随着苦荞全粉原料添加比例的增加,面团中面筋结构逐渐减少,面团色泽加深,粉体吸水率增加,形成时间、稳定时间缩短,面筋弱化增大,面筋韧性下降。
Using wheat flour as control,the effects of micronized tartary buckwheat flour(10%-50%) on dough structure,color and rheological properties were investigated by Scanning Electron Microscopy,Colorimeter and Mixolab.The results show that the high ratio of micronized buckwheat flour can effectively improve the nutritional quality of wheat flour.With the increase of micronized buckwheat flour,the dough gluten structure decreased,color darkened and flour water absorption increased,dough forming and holding time decreased,gluten weakening increases,and gluten toughness decreased.
