Study on the rheological properties of dough added with several cereals

On the basis of the influence of millet flour on the rheological properties of dough, 35% mixed grains flour that were prepared from oat flour mixed with millet flour and tartary buckwheat flour mixed with millet flour and sorghum flour with millet flour were added into wheat flour. The influences of oat flour, tartary buckwheat flour, sorghum flour respectively mixed with millet flour at different ratio on the rheological properties of dough were investigated by a farinograph and an extensograph.The results showed that the water absorption, the development time, the stability time, the farinograph quality number of the mixed doughs of oat and millet, buckwheat and millet, sorghum and millet were higher than single addition of millet, the farinograph characteristics of oats and millet compounded powder, buckwheat and millet compounded powder, sorghum and millet compounded powder dough were better than the single addition of millet.Compared with the single addition of millet, the tensile properties of tartary buckwheat and millet compounded powder were better than the single addition of millet, and the tensile properties of oat and millet compounded powder were worse.While the addition of sorghum powder reached more than 20%, the tensile properties were poor.This suggested that the addition of grain flour should be chosen based on the demand of product and the rheological characteristics when the product of mixed flour were produced.