摘要
与木薯原淀粉作比较 ,测定了不同取代度、交联度的酯化交联淀粉糊的流变性、透明度、凝沉性和冻融稳定性的变化规律 。
Compared with the tapioca starch, the paste properties of esterfied and cross linked starches with all kinds of the degree of substitution and cross link, as rheology, translucency, retrogradation and freeze-thaw were determinated. Also the effect of thickening of the tapioca starch and modified products was tested in soy sauce.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第6期1-5,共5页
Food and Fermentation Industries
基金
国家自然科学基金资助项目 (No .2 96 76 0 18)
关键词
糊性质
酱油
增筒作用
酯化交联淀粉
starch, phosphorus oxychloride, esterification, cross-link, paste properties
