杂粮配粉对小麦粉品质的影响

摘要

介绍了不同小宗杂粮粉(高粱、小米、红薯)不同比例添加量对面粉品质参数的影响.通过试验可知:对于添加不同杂粮粉的小麦粉,随着添加量增加小麦粉降落数值略有降低,色度L值逐渐降低,而色度a值和b值增加.小麦粉灰分随着小米粉添加量的增加而有所降低.小麦粉在添加15％红薯粉、5％高粱粉和5％小米粉时黏度最大.%Introduce the different proportions of careen cereal powders (sorghum, millet, sweet potato flour) which add to flour influence flour quality parameters. Through the experiment indicated : For adding different contents of grains into wheat flour, wheat flour falling numerical does not chang significantly, chroma-ticity L value gradually reduced. Wheat flour ash with millet powder added slightly decress with the addition in-cressed. Wheat flour viscosity with add 15% sweet potato flour,5% sorghum powder and 5% millet powder small is largest.