摘要
分析了不同杂粮添加量和杂粮与小麦粉混合而成的杂粮—小麦混合粉粉质指标和RVA糊化特性,对混合粉制成的馒头进行了品质评价和体外消化研究。结果表明,小麦粉中添加20%的杂粮粉对面团流变学特性的不利影响较小,制作的馒头评分值较高,并能降低馒头的体外消化速度和最终的消化率。
The farinograph indexes and RVA pasting properties of coarse cereals- wheat mixed flour with different proportion were analyzed. The quality evaluation and in vitro digestion of the steamed bread prepared from the mixed flour was researched. Results showed that after adding 20% coarse cereals flour,the effect on dough rheological properties was not obvious,the steamed bread can get a good score,and its in vitro digestion rate and the final digestibility can be reduced.
出处
《粮油食品科技》
2016年第4期23-26,共4页
Science and Technology of Cereals,Oils and Foods
关键词
杂粮—小麦混合粉
粉质指标
糊化特性
馒头
体外消化
coarse cereals-wheat mixed flour
farinograph index
pasting property
steamed bread
in vitro digestion
