Properties of blends combined with corn flours and wheat flours

机译：混合物的性质联合玉米面粉和小麦粉

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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.

机译：研究了玉米或挤出面粉和小麦粉之间的复合面粉的流变学。玉米粉和挤出面粉极大地影响了吸水，开发时间，稳定性，复合粉软化程度。复合面粉（70:30）具有比混合的其他比例更好的面团质量，并且冷粘度适合制备面团。

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来源
《International Conference on Multi-functional Materials and Structures Engineering》|2011年||共5页
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作者
Wang Yuan; Gao Haiyan; Sun Yaojun; Chen Ming;
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原文格式 PDF
正文语种
中图分类 TB3-532;
关键词
Properties; Corn flour; Wheat flour; Dough; Extruded; Blends;

机译：特性;玉米面粉;小麦粉;面团;挤出;融合;

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Properties of blends combined with corn flours and wheat flours

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