[目的]以小麦粉和杂粮面粉(鹰嘴豆、小米)为主要原料,研究鹰嘴豆粉、小米粉对面粉品质特性的影响.[方法]分析不同添加比例混合杂粮粉的面团流变学特性、糊化性能和降落数值,对杂粮粉制成的馒头进行品质评价.[结果]在小麦粉添加质量分数5％、10％、15％和20％的杂粮粉,随着杂粮添加比例的增加,混合面粉的面团流变学特性、糊化性能、降落数值以及面筋含量总体呈下降趋势.添加杂粮粉会使馒头的结构、比容等逐渐下降,但色泽、口感和气味增强,使馒头有杂粮独特的香味和口感.在小麦粉中添加15％的杂粮粉对面团品质特性和馒头的综合影响较小.[结论]小麦粉添加15％的杂粮粉时,馒头的综合评价最好.在利用鹰嘴豆粉、小米粉配粉时应结合最终加工产品的质量需要,选择适宜的配比.%[Objective] This project aims to study the influences of wheat flour and millet flour on flour quality by using different proportion of wheat flour and coarse flour (chickpeas,millet) as main raw materials.[Method] The rheological properties,gelatinization properties and the drop value of the dough of different mixed proportions of mixed cereals were analyzed and the quality evaluation of the steamed bread made of the coarse flour was evaluated.[Result] Results showed that the wheat flour mixed with grain flour of 5％,10％,15％ and 20％,the mix powder of each index is on the decline,and with the increase of adding amount of the rheological properties of dough and pasting properties,falling number and wet gluten content were decreased,the quality characteristics of flour were changed by addition of grains.By adding grain flour although can make the structure of the steamed bread,specific volume declined slightly,the color,taste and smell,make the steamed bread which has contained unique aroma and taste.The results indicated that adding 15 ％ of the grain powderin the wheat flour,the effect on the dough quality characteristics and steamed bread was not obvious.[Conclusion]The best comprehensive evaluation of steamed bread is when wheat flour is added with 15％ cereal powder and the suitable ration of chickpea and millet flour should be chosen in combination with the quality of the final processed products.
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