淀粉种类及其组成对微波膨化的影响

Effects of the varieties and chemical composition of starch on microwave expanding

结合淀粉物料的一些物理及流变特性 ,研究了淀粉种类及化学组成对微波膨化的影响 .结果表明 :糯米、马铃薯淀粉及含支链淀粉较多的淀粉物料能很好地经微波膨化 ,这些产品的膨化率较大 。

Based on some physicochemical and rheologic properties of starch, this paper investigated the effects of the varieties and composition of starch on expanding by microwave. The results showed that the polished glutinous rice, potato starch and the starch that contained more amylopectin were suited for microwave expanding. The expanding ratio of products was higher, and the quality of products, e.g. texture, was much better than other starches.