摘要
对几种杂粮粉与小麦粉的粘度特性进行了比较研究,结果显示:杂粮粉糊化温度和开始糊化的时间、热粘度及其稳定性、冷粘度及其稳定性等粘度特性都存在着明显的不同。为进一步了解小麦与杂粮淀粉的特性及应用开发提供了一定的理论依据。
The viscosity of the grains flour and wheat flour were compared studied. The result showed that the gelatinization temperature and the time to start gelatinization, hot paste viscosity （HPV） and viscosity stability, cool paste viscosity （CPV） and viscosity stability are obviously different. This offered a theoret- ical basis for further development and application of grains starch.
出处
《粮油食品科技》
北大核心
2012年第5期19-20,共2页
Science and Technology of Cereals,Oils and Foods
关键词
小麦粉
杂粮粉
粘度
wheat flour
grains flour
viscosity
