| 淀粉特性对馒头品质的影响 |
| |
| 引用本文： | 胡忠良,王 凯,连惠章,郁晓君,庞 珂. 淀粉特性对馒头品质的影响[J]. 西部粮油科技, 2014, 0(3): 45-46,56 |
| |
| 作者姓名： | 胡忠良 王 凯 连惠章 郁晓君 庞 珂 |
| |
| 作者单位： | 无锡华顺民生食品有限公司,江苏无锡214218 |
| |
| 摘 要： | 淀粉在馒头的发酵和熟化过程中有着不可替代的作用,馒头品质很大程度上受淀粉特性的影响。综述了小麦粉中淀粉含量、淀粉组成比例以及破损淀粉含量对馒头品质的影响,为馒头粉的生产和选购提供理论指导。
|
| 关 键 词： | 直连淀粉 支链淀粉 破损淀粉 馒头品质 |
Effects of Starch Properties on the Quality of Steamed Bread |
| |
| HU Zhongliang,WANG Kai,LIAN Huizhang,YU Xiaojun,PANG Ke. Effects of Starch Properties on the Quality of Steamed Bread[J]. China Western Cereals & Oils Technology, 2014, 0(3): 45-46,56 |
| |
| Authors: | HU Zhongliang WANG Kai LIAN Huizhang YU Xiaojun PANG Ke |
| |
| Affiliation: | (Wuxi Huashun Minsheng Food Co. Ltd., Wuxi Jiangsu 214218) |
| |
| Abstract: | Starch play an irreplaceable role in the fermentation and preparation of steamed bread, the quality of steamed bread is greatly affected by the characteristics of starch. This paper reviewed the effects of starch content, starch composition ratio and damaged starch content on the quality of steamed bread, in order to provide theoretical guidance for the production and purchase of flour. |
| |
| Keywords: | amylase amylopectin damaged starch steamed bread |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
