加热温度与马铃薯淀粉粒结构变化及食用口感的关系

Study on Relationship between Heat Temperature and Microappearance or Mouth Feel of Potato Starch Grain

本文介绍了马铃薯烤制过程中,其淀粉粒糊化过程的显微结构变化与温度之间的关系,同时还介绍了烤制马铃薯的口感与马铃薯加热温度之间的关系,确定了适口的最佳温度点。

This paper studied the relationship between the heat temperature a nd the micro-appearance of starch grain in potato. At the same time,it also stud ied the relationship between the heat temperature and the mouth feel of the toas ted potato and the optimum temperature for good mouthfeel.