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学号： XXXX 届本科生毕业论文（设计） 题 目：杂粮(豆)粉复配对面粉筋力影响效果分析 学院(系)：食品科学与工程学院 专业年级：食工xx/食安xx 学生姓名：XXX 指导教师：XXX 合作指导教师： 完成日期：201X年X月X日 目 录 1文献综述 1 1.1 人们对杂粮豆粉的需求 1 1.2 杂粮豆粉类的营养因素 1 1.2.1 大豆 1 1.2.2 豌豆 2 1.2.3 绿豆 2 1.2.4 玉米 3 1.2.5 荞麦 4 1.3 影响面粉筋力的作用机理 4 1.4 杂粮豆粉类作为辅助粉的发展 6 1.4.1 杂粮豆粉辅助的需要 6 1.4.2 面粉中添加杂粮豆粉的研究现状 6 1.5 研究主要内容及目的意义 6 2 材料与方法 8 2.1 试材 8 2.1.1 材料 8 2.1.2 主要仪器设备 8 2.1.3 主要试剂 8 2.2 方法 8 2.2.1 对混合粉基本理化指标的测定 8 2.2.2 混合粉的粉质特性的测定 9 3 结果与分析 9 3.1 杂粮豆粉的添加对混合粉的基本理化指标的影响 9 3.1.1 对混合粉白度影响的效果 10 3.1.2 对混合粉蛋白质含量影响的效果 10 3.1.3 对混合粉湿面筋含量影响的效果 11 3.1.4 对混合粉降落数值影响的效果 12 3.1.5 对混合粉灰分含量影响的效果 13 3.2 混合粉面团的粉质特性 14 4 结论 15 参考文献 17 致 谢 19 杂粮(豆)粉复配对面粉筋力影响效果分析 学生：导师：（西北农林科技大学食品科学与工程学院 712100） 摘 要：关键词nalysis of Flour stretchy about Grains (beans) powder blends with flour Name of Undergradate: XXX Adviser: YU Xiuzhu （College of Food Science Engineering Northwest AF University, Yangling 712100) Abstract：As people living standard rise, the requirement of flour is also becoming more and higher. Flour quality improved is an inevitable trend in the development of the industry of flour. This thesis with soybean powder, pea meal, green-soybean powder, maize powder, buckwheat powder, common and beneficial to human body, for experimental material, directly added to flour. Soybean meal, green soybean meal, pea meal, buckwheat powder with increasing the proportion of added, mixed powder whiteness gradually decreasing trends, after adding maize powder, the white degree with increasing the proportion of basic stability appearance quality changes As soybean powder, green-soybean powder, pea meal, buckwheat powder increasing，the proportion of the protein content improved. Maize powder makes the proportion of the protein content decreased. With soybean powder, green-soybean powder and pea meal add to the flour, the wet gluten are presenting reduce trend. Add buckwheat in flour, the wet gluten content is blank flour has cut but reduce trend abate and after 10% a stable trend. In add ratio for 15%, so