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Home > Archive>Volume 24, Issue 4, 2016 >23-26
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Research on rheological properties of coarse cereals-wheat mixed flour and quality and in vitro digestion of the steamed bread
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    Abstract:

    The farinograph indexes and RVA pasting properties of coarse cereals-wheat mixed flour with different proportion were analyzed. The quality evaluation and in vitro digestion of the steamed bread prepared from the mixed flour was researched. Results showed that after adding 20% coarse cereals flour, the effect on dough rheological properties was not obvious, the steamed bread can get a good score, and its in vitro digestion rate and the final digestibility can be reduced. 

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  • Online: July 28,2016
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