摘要
此篇论文研究了面粉的分级分离及重组、氯化作用引起的淀粉内的化学变化以及晶体形状及表面化学特性的变化,氯气氧化面粉降解作用的结果等。从而论证了氯气与基本淀粉颗粒的反应是决定面粉氯化效果的主要因素。
This thesis studies theflourfractionation and reconstitution,chemical changes instarch induced by chlorination, effects on crystal pattern and surface chemistry, functional conse-quences of oxidative degradation, etc. Thereby, it indicates that the reaction of chlorine with theprime starch fraction is the major factor that determines the efficacy of flour chlorination.
出处
《粮食流通技术》
1999年第3期15-17,共3页
Grain Distribution Technology