| 萌发玉米淀粉的糊化特性及其对面包品质的影响 |
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| 引用本文： | 马永强,韩春然.萌发玉米淀粉的糊化特性及其对面包品质的影响[J].食品工业科技,2006(5):82-84. |
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| 作者姓名： | 马永强 韩春然 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
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| 摘 要： | 研究了萌发玉米淀粉的糊化特性及对面包品质的影响。结果表明,与原淀粉相比,萌发玉米淀粉的糊化温度有所降低,糊化时间有所缩短。5种面包样品的仪器测定和消费者实验表明,添加适量的萌发玉米淀粉能够有效提高面包质地特性和总体接受程度、口感、外观、气味等特征。
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| 关 键 词： | 萌发玉米淀粉 糊化特性 面包 质地剖面分析 消费者实验 |
| 文章编号： | 1002-0306(2006)05-0082-03 |
| 修稿时间： | 2005年6月16日 |
Pasting properties of starch from germinated corn and its effects on bread quality |
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| Ma Yongqiang.Pasting properties of starch from germinated corn and its effects on bread quality[J].Science and Technology of Food Industry,2006(5):82-84. |
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| Authors: | Ma Yongqiang |
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| Affiliation: | Ma Yongqiang et al |
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| Abstract: | The pasting properties of germinated cornstarch and its effects on the bread quality were studied. The results showed that the pasting temperature decreased and the pasting time was shortened compared to the native starch. The instrumental analysis and consumer test indicated that with proper addition, germinated cornstarch could improve the texture and consumer preference of the bread. |
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| Keywords: | germinated cornstarch pasting property bread TPA consumer test |
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