谷物膨化机理的再探讨

A Further Probe into The Mechanism of Cereals Expansion

本文通过玉米膨化前后组成的变化以及膨化温度对产品质量影响的研究,对谷物膨化机理进行了再探讨。

This is the continuation of 'Studies on the Mechanisms of Cereals ExpansionThis paper made a further probe into expansion cooking mechanism of maize by studying the changes of maize composition before and after it was expanded and the effect of expansion temperature on the product.The content of amylopectin, amylose. cellulose and fermentable sugars all changed after maize was expanded. Extrusion cooking would make amylopectin debranch, amylose degradated and produce fermentable sugars of low molecular weight. During explosion-puffing, starch was solubilized. but not degradited.Expansion temperature had effects on the quality of products. As far as explosion-puffing is concerned, the elevated temperature would increase the degree of gelatinization. water-soluble carbohydrates and the susceptibility of products to enzyme. However, eth-anol-soluble carbohydrate content decreased with the elevated temperature.