淀粉老化对微波膨化影响及机理的研究

通过控制淀粉物料的静置冷藏时间来调节淀粉老化程度，采用X－衍射方法确定了淀粉物料的老化度，研究了淀粉的老化对其微波膨化的影响，实验结果表明：随着淀粉物料的静置冷藏时间增加，淀粉的老化度增加，而淀粉物料的微波膨化产品的膨化率下降，淀粉物料的老化对其微波膨化不利。从X－衍射图谱出发分析淀粉老化造成淀粉物料的物性状态及分子结构的变化，结合微波加热特性从理论的角度分析探讨了淀粉老化对微波膨影响的机理。

The Influence of Starch Retrogradation on Microwave Puffing and Its Mechanism

With adjusting cold storage time and testing X - ray diffraction of starch materials, the influence of starch retrogradation on ndcrowave was researched. The result showed that the retrogradation degree was increased and puffing ratio was also increased as the cold storage time was proIonged. The retrogradation of starch was disadvantageous to microwave puffing.The physical properties and molecule structure changing due to retrogradation were discussed with the X - ray diffraction graph and relating with the property of micrnwave heating.