谷朊粉对苦荞粉流变学特性改善作用的研究

摘要

Dough's rheological properties are of great guiding significance in determining the processing technology of bakery and its related technological data. This article mainly studied the influence of wheat gluten on rheological properties of buckwheat, through adding appropriate amounts of wheat gluten to improve the farinograph and extensograms parameters of buckwheat, improved its processing properties.%　　面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。重点研究谷朊粉对于苦荞麦流变学特性的影响，并通过添加适量的谷朊粉改善苦荞粉的粉质及拉伸特性，进而改变其加工特性。