| 在挂糊工艺中淀粉的应用规律研究 |
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| 引用本文： | 吴东和. 在挂糊工艺中淀粉的应用规律研究[J]. 扬州大学烹饪学报, 2005, 22(3): 42-45 |
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| 作者姓名： | 吴东和 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 挂糊用各种淀粉由于成分不同,在相同的烹制条件下,会使菜肴的质感产生不同的影响.经对五种常见淀粉的糊化性质等进行应用试验和分析比较,从而构建了获得不同菜肴特性的淀粉适用挂糊工艺.
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| 关 键 词： | 淀粉 淀粉组分 挂糊工艺 烹饪工艺 |
| 文章编号： | 1009-4717（2005）03-0042-04 |
| 收稿时间： | 2005-06-23 |
Study of the Application Regularity of Starch in Starching Technology |
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| WU Dong-he. Study of the Application Regularity of Starch in Starching Technology[J]. Cuisine Journal of Yangzhou University, 2005, 22(3): 42-45 |
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| Authors: | WU Dong-he |
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| Abstract: | The differences in the composition of starches used for starching operation will exert different impact on the dish qualitative taste, given the identical conditions. The paper made an analysis and comparison of five commonly used starches by doing the practical experiments on their starching properties, thus establishing a starching technology suitable to the cooking of the dishes of different specific characteristies. |
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| Keywords: | starch starch composition starching technology cooking technology |
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