【摘要】 目的:探索荞麦发面饼中荞麦粉的最佳添加量。方法:选用粉质仪、拉伸仪、黏度仪等探讨荞麦粉添加量对混合粉面团流变学特性的影响，并依据感官评价判断发面饼的品质。结果:在面粉中添加0～40%的荞麦粉，随着荞麦粉添加量的增加，混合粉面团的流变学特性显著变差。混合粉面团的吸水率、形成时间、粉质质量指数逐渐减小，当荞麦粉添加量为40%时，混合粉的粉质质量指数降低了69.1%、形成时间降低了70.7%。随着荞麦粉含量的增加，混合粉面团的拉伸性和拉伸面积逐渐降低，阻力先增加后降低。当荞麦粉添加量为20%时，发面饼的硬度、黏性和咀嚼性最低，感官评分最高，与空白对照相比感官评分提高了19.4%。结论:荞麦粉的添加降低了混合粉的品质，但适量的荞麦粉可以赋予发面饼特殊的香味以及营养价值，添加量<20%的混合粉的流变学特性和发面饼的品质较好。更多还原

【Abstract】 Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0～40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water absorption rate, development time and farinograph quality number of the mixed flour dough decreased gradually. When the addition of buckwheat flour was 40%, the farinograph quality number decreased by 69.1%, and the development time decreased by 70.7%. The extensibility and extensigram curve area of mixed flour dough decreased gradually with the increase of buckwheat flour content, and the extension resistance increased first and then decreased. When the addition of buckwheat flour was 20%, the hardness, stickiness and chewiness of the Chinese leavened pancakes were the lowest, and the sensory score was the highest, which increased by 19.4% compared with the blank control. Conclusion: The addition of buckwheat flour reduces the quality of the mixed flour, but an appropriate amount of buckwheat flour can impart a special flavor and nutritional value to the Chinese leavened pancakes. The rheological properties of the mixed flour and the quality of the Chinese leavened pancakes added within 20% are better.更多还原