摘要
芝麻经过去皮、脱脂处理后，测定了其粕粉的一些功能性质。发现它的凝胶性和乳化能力分别优于大豆粕粉和花生粕粉，吸水吸油能力与大豆粕粉差不多，发泡能力和稳定性在酸性ｐＨ时比碱性ｐＨ强，此外它的溶解性和粘性都很好。因此去皮脱脂芝麻粕粉可望用于诸如冰淇淋、冷冻甜食、香肠、烘焙食品和糖果等。
Certain functional properties of sesame flour were determined after oil extraction from dehulld seed meal. The findings showed that the gelation property and emulsion capacity of sesame flour were better than those of soyabean flour and peanut flour respectively,the water and oil absorption capacity was comparable to that of soyabean flour,the foaming eapacity and stability were favorable at acid pH than alkaline pH. More over, the protein solubilrty and viscosity were suptrior as well. Therefore,the dehulled sesame seed flour can be expected to be iacorporated into products such as ice eream, frogen dessert, sausages,baked food and confections.
出处
《中国油脂》
CAS
CSCD
北大核心
1996年第5期10-12,共3页
China Oils and Fats
关键词
芝麻粕粉
去皮芝麻粕粉
凝胶性
乳化性
食物原料
dehulled sesame seed flour gelation emulsification water and oil absorption capacity foaming capacity solubility and viscosity
