摘要
淀粉,是仅次于纤维素的第二大碳水化合物来源。马铃薯俗称土豆、洋山芋,含有17％左右的淀粉,因而是最适宜用于生产淀粉的植物。 马铃薯淀粉的糊化温度为58～65℃、粘稠度可达2,000 BU,而支链淀粉含量约有80％。相比于其他品种的淀粉。
Potato starch and modified potato starches are used with great advantage in the processed and canned foods industry because of their great ability to absorb water and their low gelatinization temperature. This article introduces also its versatile functions in noodles, sauces, dairy and confectionery industries.
出处
《中国食品工业》
2002年第4期32-32,共1页
China Food Industry
