The effect of different heat treatments on the stability,farinographic characteristics and sensory quality of millet flour prepared by four heat treatments,namely,expansion puffing(EP),cooking metho(CM),micro wave method(MM)and fried method(FM)were compared.The results showed that the sensory quality of the four millet flour was significantly differ-ent(P＜0.05),with the highest EP score and the lowest FM score;Heat treatment had significant effects on the bulk density,angle of repose and color value of millet flour(P＜0.05).EP millet flour was the densest,but its fluidity was dpoor.MM and CM millet flour had good fluidity,but its powder was rough.There were significant differences in WSI,WAI,blending stability and caking rate among the four kinds of millet flour(P＜0.05),and the blending index of EP millet flour was the best.There-fore,the farinographic characteristics,processing ability and sensory quality of the millet flour produced by expansion puffing were superior to those of processed by other heat treatment.
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