| 微波辐射对玉米粉质构特性的影响 |
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| 引用本文： | 王富盛,刘景圣.微波辐射对玉米粉质构特性的影响[J].中国食物与营养,2012,18(1):28-31. |
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| 作者姓名： | 王富盛 刘景圣 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,长春,130118 |
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| 基金项目： | 国家“863”计划“玉米绿色供应链技术创新与装备研制”（项目编号：2008AA100802） |
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| 摘 要： | 利用微波对玉米粉辐照,以面团的粘度和延展距离为指标,考察了加水量、微波功率和微波辐射时间对微波辐射玉米粉质构特性的影响,并利用Stable TA.XT plus质构分析仪的A/DSC和HDP/TPB模式对面团的质构特性进行分析。结果表明,加水量、微波功率和微波辐射时间对面团粘度和延展距离都有显著影响,通过微波改性能使面团的粘度由14.320g提高到53.547g,面团的延展距离由10.135mm提高到22.330mm。
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| 关 键 词： | 微波辐射 玉米粉 质构特性 |
Influence of Microwave Radiation on Texture Property of Corn Flour |
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| WANG Fu-sheng,LIU Jing-sheng.Influence of Microwave Radiation on Texture Property of Corn Flour[J].Food and Nutrition in China,2012,18(1):28-31. |
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| Authors: | WANG Fu-sheng LIU Jing-sheng |
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| Affiliation: | (College of Food Science and Engineering, Jilin Agriculture University, Changchun 130118, China) |
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| Abstract: | Effects of water addition, microwave power and microwave time on corn flour were researched with viscosity and extend distance as index. Using the A/DSC and HDP/TPB mode of Stable TA. XT plus, the texture property of dough was determind. The results showed that water addition, microwave power and microwave time had significant impact on the viscosity and extend distance of dough. By the microwave radiation, the viscosity of dough increased from 14. 320g to 53. 547g, and the extend distance increased from 10. 135mm to 22. 330mm. |
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| Keywords: | microwave radiation corn flour texture property |
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