研究添加葵花粕分离蛋白对黑米面包混粉面团粉质特性的影响，为葵花粕分离蛋白作为功能性材料开发功能性食品提供理论依据。以面包粉和黑米粉为原料，添加一定比例葵花粕分离蛋白，利用布拉本德（Brabender）粉质仪测定面团吸水率、形成时间、稳定时间和弱化度。面包粉中添加30%黑米粉、4%谷朊粉、1%～5%的葵花粕分离蛋白后，混粉面团的吸水率增加，形成时间和稳定时间先增加后减少，弱化度先下降后上升。添加1%～3%的葵花粕分离蛋白，可以改善黑米面包混粉的粉质特性，进而改变其加工特性。%The effect of adding sunflower meal isolated protein on the farinograph characteristics of black rice bread dough were studied,it provided a theoretical basis for sunflower meal isolated protein as a functional mate-rial to develop functional foods. Bread flour and black rice flour as raw materials,adding the right amount of sunflower meal isolated protein,Brabender farinograph was used to determination dough water absorption,devel-opment time,stability time,softening degree of mixed dough. Adding 30%black rice flour,4%gluten flour, 1 %-5%sunflower meal isolated protein in the bread flour,the water absorption of mixed dough increased,the development time and the stability time increased first and then decreased,the softening degree decreased first and then increased. Adding 1%-3%sunflower meal isolated protein could improve the farinograph properties of black rice bread mixed dough,and then change the processing characteristics.
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