| 变性淀粉在面包制品中的应用研究进展 |
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| 引用本文： | 王春艳,钟耕,刘树立.变性淀粉在面包制品中的应用研究进展[J].西部粮油科技,2007,32(4):58-62. |
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| 作者姓名： | 王春艳 钟耕 刘树立 |
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| 作者单位： | 西南大学食品科学学院,重庆400716 |
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| 摘 要： | 在面包生产中，变性淀粉得到了越来越多的关注。不同种类的化学改性淀粉在面团和面包的质地和质量上起着不同的作用，适量的变性淀粉有利于提高面包制品的品质和质量。文章对不同类型的变性淀粉在面包上的应用进行了综述。
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| 关 键 词： | 羟丙基淀粉 乙酰化淀粉 交联淀粉 面包 抗老化 |
| 文章编号： | 1007-6395（2007）04-0058-05 |
| 修稿时间： | 2007-03-27 |
Recent Advances in Application of Modified Starches for Breadmaking |
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| WANG Chun-yan,ZHONG Geng,LIU Shu-li.Recent Advances in Application of Modified Starches for Breadmaking[J].China Western Cereals & Oils Technology,2007,32(4):58-62. |
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| Authors: | WANG Chun-yan ZHONG Geng LIU Shu-li |
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| Affiliation: | College of Food Science, South-west University, Chongqing 400716 |
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| Abstract: | Modified starches have been paid more and more attention in the breads products. The different kinds of chemically modified starches played different roles in the texture and quality of dough and breads. A suitable amount of modified starches could be used for breadmaking to improve the functionality and quality of breads. The application of several kinds of chemically modified starches in breads were summarized in this paper. |
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| Keywords: | hydroxypropylated starch acetylated starch cross-linked starches bread anti-staling |
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