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马铃薯和玉米交联淀粉对馒头抗老化性的研究 被引量:8

RESEARCH OF CROSS-LINKING STARCH FROM POTATO AND CORN OF STEAMED-BREAD
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摘要 采用二次发酵工艺制作馒头,分别添加0.45%、0.55%、0.65%自制的马铃薯和玉米交联淀粉,测定室温下储存0、5、12、24、48、72 h的馒头柔软度,结果表明,两种交联淀粉具有明显的抗老化效果,以0.55%的添加量为宜。 Steam - bread was made by Refermentation processing. 0.45 %, 0.55 %, 0.65 % (weighy/weight) across - linking starch from potato and corn were added in the flour respectively; the hardness of steamed -- bread which was kept for 0,5,12,48, 72h was tested respectively, the result showed that cross - linking starch from potato and corn have high anti - ability on steamed - bread and addition the starch 0.55 % is suitable.
出处 《粮食储藏》 2006年第5期46-48,共3页 Grain Storage
关键词 馒头 交联淀粉 抗老化性 steamed bread, cross- linking starch, anti coagulate and deposit
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