Food and Fermentation Industries >

2017 , Vol. 43 >Issue 10: 182 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014020

Food and Fermentation Industries

Effect of micronized tartary buckwheat flour on its dough properties

  • ZHANG Ling ,
  • ZHAO Guo-hua ,
  • GAO Fei-hu ,
  • ZENG Zhi-hong ,
  • ZHANG Xue-mei ,
  • LI Xue ,
  • YU Hui
Expand

Online published: 2017-10-25

Fold

Abstract

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.

Key words： buckwheat flour; micronization; blending ratio; dough; properties

Cite this article

ZHANG Ling , ZHAO Guo-hua , GAO Fei-hu , ZENG Zhi-hong , ZHANG Xue-mei , LI Xue , YU Hui . Effect of micronized tartary buckwheat flour on its dough properties[J]. Food and Fermentation Industries, 2017 , 43(10) : 182 -186 . DOI: 10.13995/j.cnki.11-1802/ts.014020

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.