【摘要】 【目的】为探究不同添加量的苦荞粉、燕麦粉及青稞粉对小麦混合粉加工特性、面团结构及体外消化特性的影响，开发优质慢消化的面制品。【方法】将三种杂粮粉以10%、15%、20%、25%、30%的质量比例添加于面粉中制备混合粉，测定热机械学特性、质构、色差及淀粉消化率。【结果】三种杂粮粉均能改变面团加工和消化特性。苦荞粉可降低面团硬度和吸水率、改善糊化；燕麦粉与青稞粉会提高吸水率，增加面团硬度，弱化面筋。30%添加量的苦荞粉、燕麦粉和青稞粉的快消化淀粉分别降低6.59%、7.50%和4.46%,慢消化淀粉和抗性淀粉分别提升3.30%和3.29%、4.80%和2.70%、1.92%和2.54%。【结论】苦荞粉在20%添加量时可延长面团形成与稳定时间，降低消化速率；燕麦粉和青稞粉添加量低于20%以减轻其对产品质构的负面影响。更多还原

【Abstract】 [Objective]To investigate the effects of different addition levels of bitter buckwheat flour, oat flour, and barley flour on the processing properties, dough structure, and in vitro digestion characteristics of wheat blended flour, thereby developing flour products that combine excellent quality with "slow digestion" functionality.[Methods]Three types of whole grain flours were incorporated into wheat flour at 10%,15%,20%,25%,and 30% by weight to prepare blended flours.Their thermomechanical properties, textural characteristics, color difference, and starch digestibility were measured.[Results]All three whole grain flours altered dough processing properties and digestive characteristics. Bitter buckwheat flour reduced dough hardness and water absorption while improving gelatinization properties.Oat flour and barley flour increased water absorption, significantly elevated dough hardness, and weakened gluten structure.Regarding digestibility, 30% additions of buckwheat flour, oat flour, and barley flour reduced rapidly digestible starch(RDS) by 6.59%,7.50%,and 4.46%,respectively, while slow-digesting starch(SDS) and resistant starch(RS) increased by 3.30% and 3.29%,4.80% and 2.70%,and 1.92% and 2.54%,respectively.[Conclusion]At a 20% inclusion level, bitter buckwheat flour prolongs dough formation and stabilization time while reducing digestion rate.However, oat flour and barley flour should be added at less than 20% to balance their negative impact on product texture.更多还原