| 乌冬面专用改性淀粉制备及其性质研究 |
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| 引用本文： | 袁立军,扶雄. 乌冬面专用改性淀粉制备及其性质研究[J]. 粮食与油脂, 2009, 0(8): 22-24 |
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| 作者姓名： | 袁立军 扶雄 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 该文介绍乌冬面专用改性淀粉制备工艺;并利用Brabender连续粘度计测定木薯原淀粉、木薯交联淀粉、木薯交联酯化淀粉及乌冬面专用改性淀粉的糊粘度曲线;同时对此四种淀粉糊的凝沉性、透明度、冻融稳定性、溶解度和膨胀度进行测定比较,为改性淀粉在乌冬面中应用提供基础。
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| 关 键 词： | 乌冬面 木薯淀粉 改性淀粉 |
Study on preparation and properties of modified starch used in Udon |
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| YUAN Li-jun,FU Xiong. Study on preparation and properties of modified starch used in Udon[J]. Cereals & Oils, 2009, 0(8): 22-24 |
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| Authors: | YUAN Li-jun FU Xiong |
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| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | Preparation technology of modified starch used in Udon was introduced;viscosities of cassava starch,cassava cross linked starch,cassava esterified and cross-linked starch and modified starch used in Udon were investigated with Brabender viscometer. Retrogradation,transparency,freeze-thaw stabilization,dissolubility and turgidity of the four kinds of starch were studied as well. |
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| Keywords: | udon arrow root starch modified starch |
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