苦荞淀粉糊化性质的研究

通过使用DV-T2黏度温控一体机测定苦荞淀粉在不同溶剂中黏度的变化曲线.结果 表明,苦荞生粉的热稳定性、凝胶性较早餐粉苦荞强,更易回生;以硬度高的水为溶剂时苦荞淀粉的热稳定性较好,凝胶性较弱,不易回生;以柠檬酸溶液或食盐溶液为溶剂时,苦荞淀粉的热稳定性随浓度的升高而增强,凝胶性随浓度的升高而减弱,不易回生;以蔗糖溶液为...

Study on gelatinization properties of tartary buckwheat starch

The viscosity change curve of tartary buckwheat starch in different solvents was measured by using the DV-T2 viscosity and temperature control integrated machine.The results showed that the thermal stability and gelation of tartary buckwheat powder were stronger than that of the breakfast Fagopyrum buckwheat,and it was easier to retrogradate.When the water with high hardness was used as the solvent,the thermal stability of Tartary Buckwheat Starch in tap water was better than that of distilled water,the gel was weak,and it was not easy to retrogradate.When citric acid solution or salt solution was used as the solvent,the thermal stability of tartary buckwheat starch increased with the increase of the concentration,and the gelation decreased with the concentration.When the sucrose solution was used as solvent,the thermal stability of tartary buckwheat starch was weakened,but the gel strength was enhanced and it was easy to retrogradate.The results of this experiment provide a theoretical basis for the production and processing of different kinds of tartary buckwheat starch.