摘要
玉米具有食疗和营养保健作用。玉米粉作为一种制作传统食品的原料,其难以形成网状结构的面团,黏弹性欠佳,柔韧性差,而且口感粗糙,使得玉米粉在主食加工方面的应用受到极大地限制,不适合直接加工制作面包、面条、糕点、馒头和饺子等主食。本文介绍了玉米粉利用及玉米粉改性的研究进展,分析了玉米粉制品加工技术目前存在的问题,并提出了利用玉米粉制品加工的发展方向。
Corn flour is a kind of traditional food raw materials because corn has a nutrition health function, However, its application in food processing has been hampered.Because corn flour is hard to form dough of net structure, and has a poor vis- coelasticity and toughness, taste rough, is not suitable for making staple food such as bread, noodles, steamed bun, cakes and dumplings. Applications of corn flour in food and research progress of corn flour modification wercintroduced.Present prnblems in proeessing teehnology of corn flour food were analyzed.Anddevelopment directionof using corn flour for making food wasproposed.
出处
《粮油加工（电子版）》
2015年第6期56-60,64,共6页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
玉米粉
玉米粉制品
改性技术
加工特性
corn flour
products ofcorn flour
modification technology
processingeharaeteristics
