本研究以不同比例的大麦全粉（以下简称大麦粉）替代低筋小麦粉，研究添加20%~80%大麦粉对混合粉的糊化特性、面团质构特性及薄脆饼干焙烤品质的影响。结果表明，随着大麦粉添加量的增加，大麦-小麦混合粉的峰值粘度、谷值粘度、终值粘度、回复值及糊化温度均显著增加；混合粉面团的硬度、回复性、胶黏性和耐咀性也显著增加，而黏附性、内聚性和弹性则显著降低。添加大麦粉后混合粉饼干的焙烤品质发生变化，添加量越高，饼干的亮度变暗，膳食纤维含量越高；随着大麦粉添加量增加饼干硬度逐渐增加，在添加量为60%时达到峰值；饼干的外形、口感、色泽和综合评分均持续降低，当大麦粉添加量超过60%时，综合评分急剧下降。因此，大麦粉的添加有利于增加饼干中膳食纤维含量，但不利于面团的稳定性，而大麦麸皮的口感及其较暗的色泽是影响大麦全粉加工食品接受度的关键因素。

In this study, was substituted with, and subsequently, the effects of substituting low gluten-wheat flour (20%~80%, W/W) with whole barley flour (hereinafter referred to as barley flour) on the gelatinization properties of mixed flour, dough textural characteristics and baking quality of crackers. The results revealed that with the increase in the amount of barley flour added, the peak viscosity, trough viscosity, final viscosity, setback value and gelatinization temperature of the barley-wheat mixed flour increased significantly, while the dough’s hardness, resilience, gumminess and chewiness increasing significantly with the adhesiveness, cohesiveness and springiness decreasing significantly. The baking qualities of the mixed flour crackers changed after the addition of barley flour: The higher amount of adding barley flour, the darker the cracker and the higher the dietary fiber content; The cracker hardness increased gradually with the increase in the amount of barley flour for addition, and reached the peak value when the addition amount was 60%. The shape, mouthfeel, color and overall score all decreased continuously and the overall score dropped sharply, when the amount of barley flour added exceeded 60%. Therefore, the addition of barley flour is beneficial to increase the content of dietary fiber in crackers, but not conducive to the stability of dough, and the mouthfeel of barley bran and its dark color are still the key factors affecting the acceptance of whole barley processed foods.

国家自然科学基金青年基金项目（31701598）；江苏高校优势学科建设工程项目；江苏大学高级人才科研启动基金项目（15JDG065）；镇江市重点研发项目（现代农业）（NY2017009）