为研究高粱超微全粉对面团流变学特性及馒头品质的影响，将高粱超微粉碎后按一定比例添加到小麦面粉中，测定混合粉的流变学特性，并对混合粉馒头品质进行评价。结果表明：高粱超微全粉添加量较低时（5~10%），混合粉的各项粘度值和峰值时间增加；添加量增加到15~20%时，各项粘度值和峰值时间降低，糊化温度差异不显著。高粱全粉的添加使混合粉的吸水率有所增加。添加量达到10%及以上时，形成时间、稳定时间、粉质指数、拉伸曲线面积、拉伸阻力和延伸度均显著降低。混合粉馒头除色泽外的各项感官指标得分显著降低。馒头硬度和咀嚼性显著增加，粘附性和内聚性先增加后降低，弹性降低，回复性无明显变化规律。气孔延长度差异不大，其他图像分析指标差异显著。高粱超微全粉的添加改变了混合粉的主要成分特别是淀粉和蛋白质的构成与含量，对面团流变学特性及馒头品质均有较大影响。

The rheological properties of dough and the quality of steamed bread prepared using blends of superfine whole sorghum flour and wheat flour were investigated. Superfine whole sorghum flour, prepared by grinding whole sorghum to a superfine powder, was added to wheat flour in different proportions. When the whole sorghum flour content in the flour blend was 5~10%, the values of all viscosity-related parameters and the time to reach peak viscosity increased relative to the control; when the whole sorghum flour content reached 15~20%, the values of these parameters decreased, and no significant change in pasting temperature was observed. The water absorption capacity of the flour blends increased with increasing whole sorghum flour content. When the whole sorghum flour content reached 10%, the development time, stability time, farinograph quality number, area of extensograph curve, resistance to extension, and extensibility all decreased significantly compared with the control. Increases in whole sorghum flour content resulted in significant decreases in all sensory-related indexes (except for color). Texture analysis showed that the hardness and chewiness of steamed bread increased, the adhesiveness and cohesiveness increased at first and then decreased, the springiness decreased, and the resilience did not change significantly with increasing whole sorghum flour content. No significant changes in cell elongation or other indexes measured by image analysis were observed with increasing whole sorghum flour content. The addition of superfine whole sorghum flour changed the main components of the flour blends, particularly the composition and content of starch and protein, and had a significant effect on the rheological properties of dough and the quality of steamed bread.

国家自然科学基金资助项目（31371814、31501499）；河南省高等学校重点科研项目（18A550014）；许昌市科技攻关计划项目（20160212110）