|
|||||
|
|
| 甘薯淀粉性质及所制粉丝品质的研究 | |
| 引用本文： | 黄小平,王萍,刘敦华,谷文英.甘薯淀粉性质及所制粉丝品质的研究[J].粮食与食品工业,2008,15(2):31-33. |
| 作者姓名： | 黄小平 王萍 刘敦华 谷文英 |
| 作者单位： | 1. 国家粮食储备局武汉科学研究设计院,武汉,430079 2. 宁夏大学农学院,银川,750021 3. 江南大学食品科学与工程学院,无锡,214036 |
| 摘 要： | 采用差示扫描量热仪（DSC）、动态流变仪、物性测试仪研究了不同甘薯淀粉的理化性质、糊化温度及流变特性等，并比较了不同甘薯淀粉所制粉丝的品质。 |
| 关 键 词： | 甘薯淀粉 糊化温度 流变特性 粉丝 品质 |
| 文章编号： | 1672-5026(2008)02-0031-02 |
| 修稿时间： | 2007年12月25 |
Investigation on properties of sweet potato starches and quality of starch-noodles |
|
| Huang Xiaoping,Wang Ping,Liu Dunhua,Gu Wenying.Investigation on properties of sweet potato starches and quality of starch-noodles[J].Cereal and Food Industry,2008,15(2):31-33. | |
| Authors: | Huang Xiaoping Wang Ping Liu Dunhua Gu Wenying |
| Affiliation: | Huang Xiaoping , Wang Ping , Liu Dunhua , Gu Wenying( Wuhan Scientific Research ＆Design Institute of State Administration for Grain Reserve Wuhan 430079; Agrieultural College, Ningxia University Yinehuan 750021 ; School of Food Science and Technology, Southern Yangtze University Wuxi 214036) |
| Abstract: | The physical and chemical properties, gelatinlzation temperature and rheological properties of several different sweet potato starches are studied by differential scanning calorimetry （DSC）, dynamic rheometer and texture analyzer. The qualities of the starch-noodles by different starches are compared. |
| Keywords: | sweet potato starch gelatinization temperature rheological property starchnoodle quality |
| 本文献已被 维普 万方数据 等数据库收录！ | |