Abstract
Effects of cereal (barley, foxtail millet and proso millet) flours on rheological properties of wheat flour-cereal flour blends were studied. The results were as follows :
1) Gluten was found to be normally formed when the amounts of cereal flour in the blend was 25% or less than that, however the amount of gluten formed in the blend with 50% of cereal flour was found to be extremely smaller than that with 25% of cereal flour.
2) Farinograph stabilities increased and weakness decreased as the amounts of cereal flours in the blends increased.
3) When sugar was added to the blends, farinograph peak times and stabilities were found to increase. The wheat flour-proso millet flour blend with sugar showed higher elasticity and lower weakness.
4) Amylograph peak viscosities of barley flour and high dietary fiber barley flour were 2.6 times and those of foxtail millet flour and proso millet flour were 1.5 times as high as that of wheat flour.
5) Amylograph break down and set back of barley flour were smaller than those of high-dietary fiber barley flour. Those of foxtail millet flour were smaller than those of proso millet flour.
