Abstract: The effects of different proportions of sweet corn powder on the dough rheologic properties (fariograph property, extensograph property and gelatinization property), dough microstructure and hamburger baking characteristics were investigated by Brabender Farinograph, Brabender Extenograph, Brabender Amylograpy, scanning electron microscope and micro stable system texture analyser ect. The results indicated that with the increase of sweet corn powder added, the capacity of water absorption and softness of the complex flour increased, while dough developing time, stability time and valorimeter value declined. The R5 resistance to extension, maximum resistance to extension, extensibility and extension energy of the dough also decreased. Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell. The dough microstructure was destroyed as increasing amount of sweet corn powder. Specific volume of hamburger produced by complex flour descended, but the sense scores, hardness, springiness and chewiness of hamburger center did not significantly change. Some improvers were needed when incorporation level increased.

Key words: sweet corn, farinograph property, extenograph property, gelatinization property, microstructure, baking property