摘 要：本文以火麻仁粉、小麦粉为主要原料制备面包，通过粉质仪、拉伸仪探讨火麻仁粉添加量对混合粉面团流变学特性的影响，并依据质构分析和感官评价判断火麻仁小麦面包的品质。结果表明，添加火麻仁粉会对面团的稳定时间产生负面影响，面团弱化度、吸水率和粉质质量指数都有不同程度的降低；添加8%火麻仁粉的面团醒发45 min、90 min时的延展性和持气能力都优于对照组，且不同醒发时间组的拉伸能量均达到最大。火麻仁粉添加量为8%时的面包蓬松饱满，气孔均匀，面包芯柔软且富有弹性，浓郁的小麦香气中含有火麻仁特有的清香。相关结果可为火麻仁在面制品中的应用提供思路。

    关键词：火麻仁；面团；流变学特性；面包

    Abstract： This article uses hemp seed flour and wheat flour as the main raw materials to prepare bread， the influence of hemp seed flour addition on the rheological properties of mixed flour dough is explored through a flour analyzer and a tensile tester， the quality of hemp seed wheat bread is judged based on texture analysis and sensory evaluation. The results showed that adding hemp seed flour had a negative impact on the stability time of dough ......