摘要
淀粉的冻融稳定性直接影响速冻面食的品质。综述了冻融处理对淀粉理化性质和结构特征的变化及冻融稳定性的主要影响因素,对可能的作用机理进行了分析和探讨。为速冻面食的工业生产和品质优化提供了一定的理论参考。
The freeze - thaw stability of starch affects directly the quality of frozen starch products. The effects of freezing - thawing cyclic treatment on physicochemical properties and structures of starch, its principal factors and the research progress in the related mechanisms were investigated, which provided some information for the development of frozen starch products in food industry.
出处
《粮油食品科技》
2016年第5期19-23,共5页
Science and Technology of Cereals,Oils and Foods
关键词
淀粉
速冻食品
冻融稳定性
starch
frozen food
freeze - thaw stability
