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
参考文献10
-
1Dragsdorf R D, Varfiano2Marston E. Bread staling:X-ray diffraction studies on bread supplemented with α-amyIase from different sources [J] . Cereal Chem, 1990, 67: 558-591.
-
2Martin M L, Zeleznak K J, Hoseney R C.A Mechanism of BreadFinning-Role of Starch Swelling [J] . Cereal Chem, 1991, 68:498- 503.
-
3Kadan, R. S., Robinson, M.G., Thibodeaux, D. P. et al. Texture and other physicochemical properties of whole rice bread [J] . Journal of food science, 2001, 66: 940-944.
-
4Moore, M. M., Schober, TJ., Dockery, P.et al.Textural Comparisans of Gluten-Free and Wheat-Based Doughs, Batters, and Breads [J] . Cereal Chem, 2004, 81: 567-575.
-
5Sanchez, H.D., Osella, C.A and Dela torte, M.A. Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch [J] . Journal of food science, 2002, 67: 416-41.
-
6Mohamed, S and Hamid, N. A. Effects of Ingredients on the Characteristics of Rice Cakes [J] . J Sci Food Agric. 1998, 76: 464-468.
-
7Roach, R. R and Hoseney, R. C. Effect of Certain Surfactants on the Swelling, Solubility, and Amylograph Consistency of Starch [J] . Cereal Chemistry, 1995, 72: 515-666.
-
8Baker, L.A and Rayas-Duarte, P.Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars [J] . Cereal Chem, 1998, 75:308-314.
-
9Kadan, R.S., Robinsonm, M.G., Thibodeux, D.P, et al. Texture and other physiochemical properties of whole rice bread [J] . J. Food Sci, 2001, 66:940-944.
-
10Miles, M.J and Morris. The roles of amylose and amylopectin in the gelation and retrgradation of starch [ J] Carbohydrate Research, 1985, 135: 271-281.
-
1曹杨,丁文平.冲泡即食豌豆粉的研究[J].粮食与饲料工业,2012(2):27-30. 被引量：2
-
2纪莹,周恵明.米制松糕回生机理的研究[J].大连民族学院学报,2012,14(5):449-452. 被引量：2
-
3纪莹,周恵明.米制松糕淀粉回生动力学研究[J].食品工业科技,2009,30(1):118-120. 被引量：3
-
4董颖超,李俊,李军国,牛力斌.普通小米粉与粘小米粉加工特性的比较研究[J].粮油食品科技,2009,17(2):5-6.
-
5曾清清,张立彦,刘启莲.壳聚糖对Nisin抑菌稳定性的影响研究[J].食品工业科技,2012,33(23):114-116. 被引量：2
-
6张君,王凤,贾春利,黄卫宁,郑建仙,RAYAS-DUARTE Patricia.蜂蜜干粉对面包面团热机械学、烘焙及老化特性的影响[J].食品工业科技,2013,34(6):185-189. 被引量：12
-
7刘国琴,柳小军,李琳,何粉霞.冻藏时间对小麦湿面筋蛋白结构和热性能的影响[J].河南工业大学学报（自然科学版）,2011,32(5):1-5. 被引量：15
-
8张春媛,张海华,张士康,朱跃进,黄赟赟,冯博文.茶多糖对小麦淀粉老化影响研究[J].食品工业,2014,35(10):1-4. 被引量：5
-
9王新伟,孔德超,赵仁勇.牛至油、香芹酚、柠檬醛和肉桂醛对胡萝卜膜热性能的影响[J].河南工业大学学报（自然科学版）,2014,35(4):22-26. 被引量：7
-
10李再贵,石谷孝佑,殷丽君.双向通风调湿干燥技术及其对干燥品质的影响研究[J].中国食物与营养,2006,12(1):28-30.
