摘要
本课题以糯米粉的微观颗粒形态、溶解度和膨胀度,糯米粉糊的微观颗粒形态、凝沉性、冻融稳定性、透明度和粘度,糯米糕团质构为试验指标,研究盐酸改性工艺对糯米粉老化特性的影响。通过对盐酸改性淀粉理化性质较全面的比较分析,为其在食品加工的应用提供坚实的理论基础。
The paper studies the impact of lactic acid-modified process on the aging properties of glutinous rice flour, using micro morphology, solubility and degree of expansion of glutinous rice flour, micro morphology, retrogradation, freeze-thaw stability, transparency and viscosity of glutinous rice paste, the glutinous rice-cake hardness as the main study indicators. The aim is to provide reliable theory basis for the application of hydrochloric acid-modified starch in food processing.
出处
《食品与发酵科技》
CAS
2010年第3期79-83,93,共6页
Food and Fermentation Science & Technology
关键词
盐酸改性
糯米粉
老化
hydrochloric acid-modified
glutinous rice flour
aging properties
