摘要
以不同损伤淀粉含量的面粉为原料,采用核磁共振分析仪、扫描电镜,对不同放置时间下的面团进行测定。研究损伤淀粉对面团水分迁移及面筋网络结构的影响。实验表明,损伤淀粉含量对于面筋网络的形成有较大影响,对于水分迁移变化呈现"∩"形影响。
The experiment used different content of damaged starch in flour as raw material. Dough were determined under the different storage time by MRI and SEM.Study the influence of damaged starch on moisture migration and gluten network structure in flour. Experiment showed content of damaged starch had a great influence on gluten network structure,for moisture migration as ＂∩＂ form.
出处
《粮食与油脂》
北大核心
2014年第6期17-22,共6页
Cereals & Oils
基金
国家自然科学基金(31271815
31301594)
现代农业产业技术体系建设专项(CARS–14)
"十二五"国家科技支撑计划课题(2012BAD34B01)
