| 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, 0(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;西南农业大学食品科学学院,重庆,400716;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： | 2004-09-15 |
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, 0(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 helixstructure. The inside of this helix has mild lipophilic tendencies. Different emulsifiers complex starchto different degrees, depending on many factors. The interaction between emulsifiers and starch canimprove the quality of bread. |
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| Keywords: | amylase starch emulsifier helix glue flour |
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