Studies On The Rheological Properties Of Oat-Wheat Mixed Flour

Comparing to wheat flour, this essay made a thorough test and research on silty features, tensile properties, and squeezing parameters properties of whole oat–wheat mixed flour and refining oat–wheat mixed flour all respectively mixed with different ratios in the rheological property(The oat flour content of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%)by Farinograph, extensograph and LFRA so as to put forward a theoretical foundation to the development of the oat foods, and the findings are as followings:(1)With the increasing of the content of oat flour, the absorption of whole oat–wheat mixed flour and refining oat–wheat mixed flour dough both increased, and the increase amplitude is not so high. Trends in the formation time all increased first and then decreased, with final slowly growing trend; Stabilization time were all increased first and then decreased; And then trends in the degree of softening were all decreased first and then increased, The effect of add of whole oat flour on mixed flour degree of softeningis was great in comparison with the effect of add of refining oat.(2)With the increasing of the content of oat flour, the tensile resistance trends of whole oat–wheat mixed flour and refining oat–wheat mixed flour dough were both increased first and then decreased; And the change of the maximum tensile resistance lacked of regularity; extended degree and tensile curves were gradually decreased.With the increasing fermentation time, there was an increasing trend for the tensile resistance of whole oat–wheat mixed flour and refining oat–wheat mixed flour dough with various mixing ratio. But the change of the maximum tensile resistance, extended degree, and tensile curves are not very stable.(3)With the increasing of the content of oat flour, the hardness of whole oat–wheat mixed flour dough and refining oat–wheat mixed flour dough was shown an increasing trendency, the adhesion and elasticity were decreasing.With the fermentation time increasing, the hardness and adhesion of the two mixed flour in various proportions were decreasing. Trends in the elasticity of whole oat–wheat mixed flour dough was decreased first and then increased, and the change of refining oat–wheat mixed flour dough in the elasticity is not very stable.(4)Application test show that: The noodle quality is better using respectively two mixed flour when the refining oat flour content of 10~15%, whole oat flour content of 5 to 10%, this is correspond to the conclusions of tensile properties study.