Effects of Millet Flour on Rheological Characteristics of Wheat Dought and Noodle Quality

To investigate the effects of millet flour on the farinaceous properties, viscoelastic properties and noodle quality of wheat dough, and the correlation analysis between dough rheological properties and noodle quality. Millet flour was added in the proportion of 0%, 10%, 20%, 30% and 40% to wheat flour, and the rheological properties of dough, cooking properties and texture properties of noodles with different amounts of millet flour were determined. The results showed that the weakening degree, elastic modulus and viscosity modulus of the dough, the breaking rate and the cooking loss rate of the noodles increased with the increase of the amount of millet flour; while the water absorption rate, stabilization time and forming time of the dough, the cohesion, recovery, stretching force and stretching distance of noodles showed a downward trend. When the addition amount of millet flour was 20%, the hardness, stickiness and chewiness of noodles were 777.8 g, 637.7, and 588.06, respectively, which were optimal compared with other additions of millet flour. The elastic modulus, viscous modulus and weakening degree of millet-wheat mixed flour dough were negatively correlated with the stretching force and stretching distance of the noodles, which proved the application potential of millet flour in the directional change of noodle quality.