Abstract:Based on the trend of holistic nutrition in food， this paper selected sorghum flour leavened pancake as the research subject to study the influence of sorghum flour on the dough processing characteristics. Simultaneously， considering the current issues of rough texture and unstable quality of coarse cereals leavened pancake， the influence of sorghum flour particle size on the baking quality of leavened pancake was explored. The results showed that with the increase in the amount of sorghum flour added， the gelatinization temperature，peak viscosity， trough viscosity， final viscosity， and setback value of the mixed flour initially increased and then decreased. When the addition amount was 15%， the viscosity values were the highest. The water absorption rate， development time， and stability time of the dough decreased， while weakening increased. Overall，the area under the tensile curve， tensile resistance， and elongation showed a decreasing trend. When sorghum flours of different particle sizes with an addition amount of 15% were mixed with wheat flour to make sorghum flour leavened pancake， it was found that as the particle size of sorghum flour decreased， the moisture content of the leavened pancake increased， baking loss decreased， internal pores became uniformly dense， and the short-range order of starch molecules and the secondary structure of proteins increased， indicating that sorghum flour with smaller particle size could appropriately improve the quality of sorghum flour leavened pancake.