摘要
以普通玉米渣为原料,在室温(20℃)下经自然发酵后制备玉米粉。研究不同发酵时间对玉米粉的保水力、凝胶特性及糊化性质的影响。结果表明,玉米渣经过自然发酵制成的玉米粉保水力增大,凝胶体积膨胀率和透光率都不同程度地优于普通湿磨粉,糊化性质也有所改善。
Ordinary corn ballasts were used as raw materials, corn flour was preparated at room temperature（20℃） under the conditions of natural fermented. Effects of natural fermenlation on water retention capacity, gel properties and pasting properties were studied. The results showed that through the natural fermentation, the water retention capacity, gel properties and pasting properties of corn flour were all improved.
出处
《食品科技》
CAS
北大核心
2009年第8期106-108,共3页
Food Science and Technology
关键词
玉米粉
自然发酵
凝胶特性
糊化性质
corn flour
natural fermentation
gel properties
pasting properties
