高宇萍 丁嘉如

    摘 要：本文主要研究黑小麦粉营养品质、面筋指数、流变学特性等，为其在面制品中的应用提供依据。结果表明，黑小麦粉中蛋白质16.8%，硒1.2 mg/kg，湿面筋36.8%，面筋指数76.43%，形成时间5.4 min，稳定时间5.1 min，拉伸阻力1 245 EU，延伸性68 mm。

    关键词：黑小麦粉;品质;应用

    Study on the Quality of Triticale Flour in Baotou

    GAO Yuping， DING Jiaru

    (Vocational Technical College， Baotou 014035， China)

    Abstract： This paper mainly studies the nutritional quality， gluten index and rheological properties of triticale flour， and provides a basis for its application in flour products. The results showed that the triticale flour contained 16.8% protein， 1.2 mg/kg selenium， 36.8% wet gluten， 76.43% gluten index， the formation time was 5.4 min ......