| 乳化剂对面粉淀粉作用 |
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| 引用本文： | 黄德民,赵国华,周梅.乳化剂对面粉淀粉作用[J].粮食与油脂,2004(11):11-13. |
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| 作者姓名： | 黄德民 赵国华 周梅 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 该文探讨乳化剂与面粉中淀粉作用原理,即乳化剂可与淀粉作用形成疏水性螺旋胶;同时还阐述影响这种作用的因素,包括乳化剂链长,结构形态,溶液中状态分布,及晶型结构和水分影响。此外,还就乳化剂对面粉品质作用效果,从理论上进行详尽说明。
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| 关 键 词： | 直链淀粉 乳化剂 螺旋胶 面粉 |
| 文章编号： | 1008-9578(2004)11-0011-03 |
| 修稿时间： | 2004年9月15日 |
Study on the Interaction of Emulsifier and Starch |
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| HUANG De-min,ZHAO Guo-hua,ZHOU Mei College of Food Science,Southwest Agriculturel University,Chongqing ,China.Study on the Interaction of Emulsifier and Starch[J].Cereals & Oils,2004(11):11-13. |
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| Authors: | HUANG De-min ZHAO Guo-hua ZHOU Mei College of Food Science Southwest Agriculturel University Chongqing China |
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| Affiliation: | HUANG De-min,ZHAO Guo-hua,ZHOU Mei College of Food Science,Southwest Agriculturel University,Chongqing 400716,China |
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| Abstract: | When emulsifiers are added into flour which can interact with Amylose to change a helix
structure. The inside of this helix has mild lipophilic tendencies. Different emulsifiers complex starch
to different degrees, depending on many factors. The interaction between emulsifiers and starch can
improve the quality of bread. |
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| Keywords: | amylase starch emulsifier helix glue flour |
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