摘要
通过探讨变性淀粉对糯米糕团制品成品品质的影响,得出以水磨糯米粉为原料的糯米糕团制品的最佳配方——预糊化糯米粉加入量5%、加水量70%(以粉计)、交联粳米粉1.5%、醋酸酯糯米粉0.5%。
This research discussed the waxy rice-cake quality effects which are caused by modified starch. Above all this research concluded the best material＇ s formula which met the rice-cake production. The formula is included that water 70 %, pre-gelatinization waxy rice flour 5 %, acetic ester waxy rice flour 0.5 % and cross linked rice flour 1.5 % （wet milling waxy rice flours）.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期57-59,共3页
Food Research and Development
