摘要
挂糊用各种淀粉由于成分不同,在相同的烹制条件下,会使菜肴的质感产生不同的影响。经对五种常见淀粉的糊化性质等进行应用试验和分析比较,从而构建了获得不同菜肴特性的淀粉适用挂糊工艺。
The differences in the composition of starches used for starching operation will exert different impact on the dish qualitative taste, given the identical conditions. The paper made an analysis and comparison of five commonly used starches by doing the practical experiments on their starching properties, thus establishing a starching technology suitable to the cooking of the dishes of different specific characteristies.
出处
《扬州大学烹饪学报》
2005年第3期42-45,共4页
Cuisine Journal of Yangzhou University
关键词
淀粉
淀粉组分
挂糊工艺
烹饪工艺
starch
starch composition
starching technology
cooking technology
