Study on the farinograph properties of five kinds of coarse cereals

Authors

YAN Mei-jiao, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China ；College of Life Scienc
LI Yun-long, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China
HE Yong-ji, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China
YI Xin, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China
SUN Yuan-lin, College of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
ZHAO Lin, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China

Abstract

The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th

Publication Date

6-28-2020

First Page

66

Last Page

70

DOI

10.13652/j.issn.1003-5788.2020.06.011

Recommended Citation

Mei-jiao, YAN; Yun-long, LI; Yong-ji, HE; Xin, YI; Yuan-lin, SUN; and Lin, ZHAO (2020) "Study on the farinograph properties of five kinds of coarse cereals," Food and Machinery: Vol. 36: Iss. 6, Article 11.
DOI: 10.13652/j.issn.1003-5788.2020.06.011
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/11

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