Adding the inhibitor to sprouted wheat flour improved the value of Brabender viscosity,Falling number and the rheological Properties of dough.
结果表明植酸钠对α－淀粉酶具有明显的抑制作用，同时能提高芽麦粉的Ｂｒａｂｅｎｄｅｒ粘度值、降落值；改善粉质曲线及面条的流变学
Effects of malt flour on rheolgogical properties of dough were studied by means of Brabender farinograph,extensigraph,emylograph and fermentograph,and baking test was made.
本文利用布拉班德粉质仪、拉伸仪、发酵仪和粘度仪研究了麦芽粉对面团流变学特性的影响，并进行了面包的焙烤实验。
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