Properties of blends combined with corn flours and wheat flours

被引：1

作者：

Wang Yuan ^{[1
]}

Gao Haiyan ^{[2
]}

Sun Yaojun ^{[1
]}

Chen Ming ^{[1
]}

机构：

[1] Henan Business Coll, Dept Tourist Management, Zhengzhou 450044, Peoples R China

[2] Henan Inst Sci & Technol, Sch Food & Sci, Xian 453003, Peoples R China

来源：

MULTI-FUNCTIONAL MATERIALS AND STRUCTURES ENGINEERING, ICMMSE 2011 | 2011年 / 304卷

关键词：

Properties; Corn flour; Wheat flour; Dough; Extruded; Blends; STARCH;

D O I：

10.4028/www.scientific.net/AMR.304.340

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Rheology of composite flour between corn or extruded flour and wheat flour were studied. Corn flour and extruded flour greatly influenced the water absorption, development time, stability, degree of softening of composite flour. Composite flour (70:30) had better dough quality than other ratios of blends and the cold viscosity was appropriate for preparing dough.

引用

页码：340 / +

页数：2

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