米制松糕的老化特性研究
摘要
利用物性仪和差式扫描量热仪对米制松糕存放过程中的老化特性进行了研究。结果表明,米制松糕的硬度、黏性和咀嚼性随着存放时间的延长而逐渐增加,存放过程中的水分移动促进了淀粉晶体的形成,米制松糕的老化主要是由淀粉的重结晶而引起的。
出处
《粮油加工》
北大核心
2009年第5期104-107,共4页
Cereals and Oils Processing
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