中文摘要：

抵抗淀粉(RS ) 是通过小肠到大肠的未消化的淀粉。作为功能的低卡添加剂，它在食物工业有特殊应用。快速的 visco 分析(RVA ) 和 Brabender farinograph 被用来学习粘贴的性质和 RS (RS3 和 RS2 ) 和三小麦面粉的混合的粘弹性。小麦面粉代表的强壮的面筋小麦(SGW ) ，中间的面筋小麦(IGW ) ，和弱面筋小麦(WGW ) 面粉，在 RS 替换(0， 5， 10， 15，和 20%) 的不同层次。控制小麦面粉和 RS 小麦面粉混合上的 RS3 的影响与 RS2 的那些一致。RS3 小麦面粉混合的山峰，马槽，和最后的粘性比相应 RS2 小麦面粉混合的那些高。wheat-RS 混合的山峰，马槽，故障，期末考试，和挫折粘性在混合从 0 ～ 20% 随抵抗淀粉内容的增加减少了。0-20%RS 小麦面粉混合都能形成金钱。当在混合的 RS 比例增加了，面团发展时间，面团稳定性，面团故障时间，和为 RS 小麦面粉混合的 farinograph 质量数字减少了。为 RS-SGW 面粉混合的价值最高，由 RS-IGW 然后 RS-WGW 面粉混合列在后面。为 RS 小麦面粉混合的水吸收价值和为 RS-WGW 面粉混合的混合忍耐索引被发现从 0 ～ 20% 与 RS 的一个增加的比例显著地增加，但是混合忍耐不在不同比率之中为显示出的 RS-SGW 和 RS-IGW 面粉混合索引重要差别。相关分析证明 Farinograph 优秀数字断然高度与面团故障时间，面团稳定性，和面团发展时间被相关(r = 1.000， 0.958， 0.894 ) ，并且否定地高度与混合忍耐索引相关(r =? 0.890 ) 。从这研究的数据能被用于基于面团的产品的发展。它也在食物工业为 RS 小麦面粉混合和优秀评估提供一个基础。

英文摘要：

Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products. It also pr