摘要
谷物及薯类的主要成份是淀粉。淀粉的最基本特性是糊化和老化,它对淀粉质食品的加工工艺、质量和风味有极重要的影响。本文对淀粉的糊化、老化机理、条件及其在粮食食品加工中的应用等进行了探讨,可供参考。
The main content of cereal and potato is starch. The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art,quality and taste of starch food. The author discusses the starch's gelatinization, ageing mechanism, condition and uses in food processing for reference.
出处
《青海科技》
1996年第2期23-27,共5页
Qinghai Science and Technology
关键词
淀粉
糊化
食品加工
Starch Gelatinization Ageing Food Processing
