【摘要】 本研究探讨了藜麦粉添加量(0%、5%、10%、15%、20%)对小麦粉-藜麦粉混粉加工特性和传统麻花品质的影响。结果表明，随着藜麦粉添加量的增加，混粉吸水率和弱化度显著上升(P<0.05)，而稳定时间和形成时间显著下降(P<0.05)；混粉面团拉伸特性随着藜麦粉添加量的增加和面团醒发时间的延长均呈现下降趋势。当藜麦粉添加量为10%时，与对照相比，混粉吸水率和弱化度分别增加3.80%和13.91%，而稳定时间和形成时间分别降低15.31%和9.77%，且麻花的咀嚼性和弹性分别增加6.87%和40.21%。电子舌风味测定结果表明，藜麦粉添加量为10%时，麻花的甜度、咸味、鲜味和丰富度均达到峰值，说明藜麦粉的添加能够改善麻花的风味特性。随着藜麦粉添加量的增加，麻花中快速消化淀粉含量显著降低(P<0.05)，而慢速消化淀粉和抗性淀粉的含量显著增加(P<0.05)。因此，藜麦粉的添加能够显著改善混粉面团的加工特性，为传统中式面点的创新及新型功能性藜麦面制品的研发提供新的方向。更多还原

【Abstract】 This study investigated the effects of quinoa flour addition(0%, 5%, 10%, 15%, 20%) on the processing properties of wheat-quinoa mixed flour and the quality of traditional fried dough twists. The results indicated that the water absorption and degree of softening of the mixed flour were significantly increased(P<0.05), whereas the dough stability and development time were significantly decreased(P<0.05), as the increased of quinoa flour addition. The extensibility of the mixed dough decreased with both increasing quinoa flour addition and extended resting time. When the quinoa flour addition level was 10%, compared to the control, water absorption and degree of softening increased by 3.80% and 13.91%, respectively, while stability time and development time decreased by 15.31% and 9.77%, respectively. In addition, the chewiness and springiness of the twists increased by 6.87% and 40.21%, respectively. Electronic tongue analysis revealed that the sweetness, saltiness, umami, and richness of the twists peaked at the 10% of quinoa flour addition level, indicating that quinoa flour addition enhances their flavour profile. Furthermore, the rapidly digestible starch(RDS) content significantly decreased with higher quinoa flour addition(P<0.05), while the contents of slowly digestible starch(SDS) and resistant starch(RS) significantly increased(P<0.05). In conclusion, the addition of quinoa flour could markedly modify the processing properties of mixed dough, offering a promising avenue for the innovation of traditional Chinese pastry and the development of novel, functional quinoa-based wheat products.更多还原