摘要
玉米超细粉颗粒97%穿过140目,比面粉(一般为100～120目)粒度小;营养成分重新分布:蛋白质、直链淀粉含量呈下降,总淀粉、灰分呈上升趋势;流变性质发生变化,接近面粉流变性质,且粒度愈小愈易糊化、愈难回生。
It was known that 97% maize supper-tiny powders could pass through 140 mesh, but the content of protein and amylose would decroease down, and the content of starch and ash would increase up. Their rheology properties changed and were similar to that of the wheat flour, when the maize particles size because even smaller, the maize particles were gelatinized easily and their rcovery property became difficult.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期87-91,共5页
Food Science
关键词
玉米超细粉
粒度
性质
maize supper-tiny powder
granularity
properties
