淀粉流变学特性在食品加工中的应用研究进展

Research Progress in Application of Starch Rheological Properties in Food Processing

淀粉的流变学特性决定淀粉的应用功能性。文章以淀粉的流变学特性为主要分析对象,综述了淀粉流变学测定过程中常用的术语,介绍了淀粉动态流变学和静态流变学测定方法及不同因素对二者的影响,分析了不同变化在食品加工利用中的应用情况,并展望了淀粉流变学特性的发展方向。

The rheological properties of starch determine the application function of starch.In this paper,use the rheological properties of starch as the main analysis object,summarize the commonly used term in the process of starch rheological test,introduce the measuring method of the starch and the static and dynamic rheological rheology and the influence of diferent factors on the analysis of the application of the diferent changes in food processing,and prospect the development direction of rheological characteristics of starch.