关键词: 抗性淀粉, 面粉品质, 流变学

Abstract: The effect of resistant starch (RS) on rheological characteristics of wheat flour has been studied in this article. The factors influencing the rheological properties of high-gluten flour and medium-gluten flour were examined respectively. The results indicated that the addition of resistant starch would affect the rheological properties and the quality of the high-gluten wheat flour to some extent. It showed the decline of stability time and farinose evaluation value. The softness of dough increased and extensibility decreased with the addition of RS. The addition of RS also made the temperature of gelatinization higher and the gelatinization time longer of the high- gluten flour, but showed little effect on the gelatinization property of medium-gluten flour. When the amount of RS was below 5%, the farinose evaluation value showed little change.

Key words: resistant starch, flour quality, rheology