摘要
在40℃温度下干热连续处理绿豆淀粉和豌豆淀粉，结果表明，绿豆和豌豆淀粉中的不溶性直链淀粉含量随处理时间的延长而累积增加，而直链淀粉总量保持不变;不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降.
When mung beau starch and pea starch was treated continuously in 40℃, the results indicated that water-insoluble amylose contents of mung beau starch and pea starch were increased as the treatment time prolonged. Besides, the content of total amylose was contant. Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
出处
《仲恺农业技术学院学报》
1997年第1期62-66,共5页
Journal of Zhongkai Agrotechnical College
关键词
干热处理
淀粉
不溶性直链淀粉
粉丝品质
dry-air treatment, water-insoluble amylose, eating qualities of starch silk
