To improve the edible quality of maize meal, many kinds of modifiers were adopted to confirm the influencing effect on the quality of corn dumpling flour. Using modified maize meal and wheat flour mix flour as the raw material, and the single factor experiment was proceeded on which added modifiers, such as glutelin flour, gur gum, ses-bania gum and Sodium alginate. The research on influencing rule of dough rheological characteristic was conducted. The result indicated that the glutelin flour may increase the dough hydroscopic property, while the gur gum, sesbania gum and Sodium alginate caused the decrease of dough hydroscopic property. Under the function of the dough modifier, the formation time and stabilization time of dough could be aggrandized, the valuation value of flour quality could be increased and the weakness can be lowered simultaneously. Therefore, the rheological characteristic of the com mixed flour can be change by the modified corn powder, the edible quality of the mix flour may be increased, and application scope of corn in food was expanded.
NETL
NSTL
万方数据
维普
