摘要
研究了不同取代度对醋酸酯变性淀粉理化特性包括淀粉糊化特性和淀粉糊透光率以及对新鲜湿面品质的影响。结果表明,引入乙酰基后,随着取代度的升高,糊化温度相应降低,产生峰值黏度所对应的时间也降低,淀粉糊透明度增加,加工成湿面的弹性明显提高,硬度、咀嚼度、内聚性以及回复性降低。
The influences of different degree of substitution on physical and chemical characteristics of denatured starch acetate were studied, including starch gelatinization characteristic, transmittance of starch paste and the effect of different degree of substitution on the quality of wet noodle. The results show that, with the introduction of acetyl, as the degree of substitution rising, the gelatinization temperature reduces, the time which brings bout peak value viscosity shortens, transmittance of starch paste increases, elasticity of humid flour improves and the rigidity, chewiness, cohesiveness and resilience decrease.
出处
《粮食与食品工业》
2010年第2期29-31,共3页
Cereal & Food Industry
关键词
取代度
醋酸酯变性淀粉
湿面
品质
degree of substitution
denatured starch acetate
wet noodle
quality
作者简介
吴伟都，男．1973年出生，高级工程师．主要从事食品科学及有机合成的研究。
