EFFECTTS OF WAXY WHEAT FLOUR BLENDING ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF MANTOU

Changes of rheological properties of dough and quality of Mantou made from wheat flours blending with waxy wheat flour were investigated.The results showed that waxy wheat flour contained higher gluten in quantity but poorer in quality,which resulted in worse dough rheological properties,except for higher water absorption.The dough of blending flour has worse rheological properties,except for higher water absorption.But when the waxy flour addition was relatively lower,the changes were not obvious.The Mantou,blending with waxy flour,had darker color,worse texture properties and lower scores.However,when the addition of the waxy flour was suitable,the flavor of Mantou was better and unique,which would be developed a new-style food.