荞麦粉工艺特性研究

研究荞麦粉工艺特性结果表明 ,荞麦粉对面团流变学特性有影响。添加荞麦粉会使面团形成时间、稳定时间缩短 ,弱化度增大 ,评价值降低 ,拉伸性能下降。荞麦粉用量不超过 2 0 %时 ,混粉面包仍表现出良好的食用性能和商品价值。荞麦芯粉的加工性能优于荞麦全粉

Studies on processing characters of buckwheat flour

Buckwheat flour has effects on the rheological characteristics of wheat flour dough.Due to addition of buckwheat flour,the development and stability time of dough was shortened,the volarimeter value of the farino parameter reduced,but the weakness increased.The extension properties of the dough were lowered.When the addition amount of buckwheat flour is no more than 20%,the bread made by the mixied flour has good processing properties and market value.Buckwheat flour made from the core of buckwheat seeds has better characteristics than that from the outer part of the seeds.