摘要
淀粉是以谷物为原料的食品主要成分,而淀粉玻璃化转变对食品品质,特别对质构具有显著影响。该文在有关玻璃态和玻璃化转变理论基础上,综述淀粉玻璃化转变分析方法、影响因素及其对食品品质影响,并对今后研究方向进行展望。
Starch is the main component of grain food , the vitrification change of starch which has remarkable influence on the food quality and eapeially food texture. The analysis methods and the influence factors as well as the effects on the food quality were outlined on the basis of the theory of glassy state and vitrification change. Eventually, the future research direction was looked forward.
出处
《粮食与油脂》
北大核心
2012年第1期4-6,共3页
Cereals & Oils
关键词
淀粉
淀粉玻璃化
食品品质
starch
starch vitrification
food quality
