摘要
淀粉是食品重要成分,在食品体系中起到提供热能与影响质构作用,在蒸煮、焙烤等加热过程中,淀粉粒开始吸水膨胀,淀粉性质发生变化。淀粉中脂质或外加入脂质在淀粉加热过程中,影响淀粉特性变化;脂质存在会使淀粉溶胀性和溶解性降低,改变糊化温度和热焓,对淀粉流变性质也会产生影响。
Starch is a very important ingredient in food, it provide caloric and impact on texture of food in food system.Starch start to absorb water and swell, then the properties of starch changed in the process of cooking or baking.The properties of starch will bc different under the influence of lipid in starch or added in the process of heating.The swell and solubility of starch decreased in the presence of lipid,it change the temperature and cnthalpy of gclatinization, and also have an effect on theological property of starch.
出处
《粮食与油脂》
2007年第11期7-9,共3页
Cereals & Oils
基金
国家科技支撑计划专项经费支持项目(2006BAD05A01)
