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| 羟丙基磷酸交联糯玉米淀粉的性质及其作为面条品质改良剂的研究 | |
| 引用本文： | 侯汉学,董海洲,汪建民,张锦丽,刘传富,宋晓庆. 羟丙基磷酸交联糯玉米淀粉的性质及其作为面条品质改良剂的研究[J]. 食品与发酵工业, 2004, 30(6): 17-21 |
| 作者姓名： | 侯汉学 董海洲 汪建民 张锦丽 刘传富 宋晓庆 |
| 作者单位： | 1. 山东农业大学食品学院,泰安,271018 2. 山东农业大学化学与材料科学学院,泰安,271018 3. 山东省果树研究所,泰安,271000 |
| 摘 要： | 研究了羟丙基磷酸交联糯玉米淀粉的糊化特性、糊的透明度和冻融稳定性 ,并将其添加到普通面粉中制作面条 ,结果表明 ,它可显著改善面条的烹煮特性和感官品质 |
| 关 键 词： | 羟丙基磷酸交联糯玉米淀粉 糊化特性 透明度 冻融稳定性 面条品质改良剂 |
| 修稿时间： | 2004-04-09 |
Studies on the Properties of Hydroxy-propylated Waxy Maize Starch Phosphate and Improving Quality of Noodles |
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| Hou Hanxue Dong Haizhou Wang Jianmin Zhang Jinli Liu Chuanfu Song Xiaoqing. Studies on the Properties of Hydroxy-propylated Waxy Maize Starch Phosphate and Improving Quality of Noodles[J]. Food and Fermentation Industries, 2004, 30(6): 17-21 | |
| Authors: | Hou Hanxue Dong Haizhou Wang Jianmin Zhang Jinli Liu Chuanfu Song Xiaoqing |
| Affiliation: | Hou Hanxue 1 Dong Haizhou 1 Wang Jianmin 2 Zhang Jinli 3 Liu Chuanfu 1 Song Xiaoqing 11 |
| Abstract: | The pasting properties, clarities and freezing-thaw stabilities of hydroxy propylated waxy maize starch phosphate had been determinated. The result showed that it can remarkably improve noodles'cooking and sensory qualities as an modifier |
| Keywords: | hydroxy propylated waxy maize starch phosphate pasting properties clarity freezing thaw stabilities improver for noodles |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |