摘要
将糯玉米粉、马铃薯全粉和去皮绿豆粉按照一定比例加入到糯米粉中测定混合粉理化特性,包括胶稠度、溶解度、吸水率、糊化特性和冻融稳定性。结果表明:添加糯玉米粉和马铃薯全粉后混合粉的胶稠度、溶解度、吸水率均增加,峰值黏度、崩解值、回生值和冻融稳定性降低;添加绿豆粉后溶解度和回生值增加,胶稠度、峰值黏度、崩解值和冻融稳定性降低,吸水率影响不大。
Add the waxy corn flour, potato flour and peeled mung bean flour to the glutinous rice flour according to a certain percentage, then measure the physical and chemical properties of mixed powder, including gel consistency, solubility, absorption, pasting properties and freeze-thaw stability. The results showed that： The waxy corn flour and potato flour increase the gel consistency, solubility, water absorption of the mixed powder, decrease the peak viscosity, breakdown viscosity, retrogradation value and freeze-thaw stability. Solubility and regenerative value added increased. The mung bean flour increase solubility and retrogradation value, but decrease the gel consistency, peak viscosity, breakdown viscosity and freeze-thaw stability. And there′s little effect on the water absorption.
出处
《食品科技》
CAS
北大核心
2015年第2期186-190,共5页
Food Science and Technology
关键词
糯米粉
糯玉米粉
马铃薯全粉
绿豆粉
理化特性
glutinous rice flour
waxy corn flour
potato flour
mung bean flour
physicochemical properties
