变性淀粉对烘焙果酱品质的影响

探讨了6种蜡质玉米变性淀粉对烘焙果酱保水胜、耐烘焙性、凝胶特性、外观品质和口感的影响,结果表明,两种低交联度磷酸盐交联羟丙基化蜡质玉米变性淀粉,由于其耐烘焙性较差,不宜在烘焙果酱中应用.另外两种磷酸盐交联羟丙基化蜡质玉米变性淀粉和两种己二酸交联醋酸酯化蜡质玉米变性淀粉都能显著改善烘焙果酱的耐烘焙性和持水性,赋予产品良好的组织状态和口感,其中,高交联度磷酸盐交联羟丙基化蜡质玉米变性淀粉CR3010还具有良好的热稳定性和耐酸性能,尤其适合应用于烘焙果酱中.

Effect of Modified Starch on the Quality of Heat-resisting Fruit Jam

This paper discussed the influence of six waxy maize modified starches on the water retention, the heat-resisting, gel characters, appearance and taste of heat-resisting fruit jam (HRFJ). The results indicated that two phosphate cross-linking hydroxypropylated waxy corn starches with low cross linking degree were unsuitable to HRFJ because of their inferior heat-resisting quality. Another two phosphate cross-linking hydroxypropylated waxy corn starches and two adipic acid cross-linking acetic acid esterifie...