摘要
淀粉是谷物的重要组分之一,是人体热能的主要来源。像小麦,玉米,大米等谷物的主要成分就是淀粉,粉碎程度不同会导致淀粉损伤,导致面团吸水率升高,影响淀粉类食品品质。本文主要是通过干法粉碎设备和湿法粉碎设备等不同的粉碎方式对谷物粉碎效果及其品质影响的因素进行综述。
Starch is an important component of the grain, it is the main source of human body energy. Such as wheat, corn, rice and other grains of the main component is starch, different degree of grinding can lead to starch damage, lead to dough water absorption rate increase, and affect the quality of food. This article is mainly through the dry grinding equipment and wet grinding equipment on grain crushing effect and its quality factors were reviewed .
出处
《小麦研究》
2013年第2期17-24,共8页
Journal of Wheat Research
基金
国家自然科学基金项目
31101243
小麦加工产品质量安全影响因素及控制技术
122102110105
关键词
粉碎设备
机械损伤淀粉
食品品质
grinding equipment
mechanical damage starch
food quality
