以面包专用粉为对照，研究黑米粉、谷朊粉及葵花粕分离蛋白与面包专用粉不同配比混粉面团的拉伸特性，并对各混粉面团的理化指标与拉伸参数进行相关性分析，结果表明，当添加黑米粉的添加量为30%时，添加2%～4%的谷朊粉，1%～3%的葵花粕分离蛋白，能明显改善混粉面团的拉伸特性。%Taking the bread special flour as the contrast,the extensograph properties were studied on bread spe-cial flour dough mixed with different ratio of black rice flour, gluten flour and sunflower meal protein isolate, the correlation analysis of the physical and chemical indexes and extensograph parameters of the mixed flour was carried out, and the results showed that the addition of black rice flour was 30%, added 2%-4%of gluten powder and 1%-3%of sunflower meal protein isolate, could significantly improve the extensograph properties of mixed flour dough.
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