摘要
本文研究了预糊化木薯变性淀粉、预糊化马铃薯变性淀粉、预糊化玉米变性淀粉和预糊化大米粉对麻糬面包的感官评价、比容、弹性的影响,分析了预糊化变性淀粉的布拉班德粘度曲线,结果表明,预糊化木薯变性淀粉与预糊化马铃薯变性淀粉制作的麻糬面包口感及外观较好,而预糊化玉米变性淀粉与预糊化大米粉制作的产品口感不佳、比容小,预糊化木薯变性淀粉与预糊化马铃薯变性淀粉质量比为1:1时,麻糬面包加工性能好、口感清爽、弹性强、比容较大、保型性佳。
Effects of pre-gelatinized cassava modified starch,pre-gelatinized potato starch,pre-gelatinized maize modified starch and pre-gelatinized rice flour on the sensory quality of mochi bread were evaluated by analysis of the specific volume,resilience and Brabender viscographs of Mochi Bread.The results showed that Mochi bread prepared with pre-gelatinized cassava,potato modified starch had good taste and appearance.But the Mochi bread prepared with pre-gelatinized maize modified starch or rice flour had no good taste and smaller specific volume.When the mass ratio of pre-gelatinized cassava to potato modified starch was 1：1,Mochi bread had the best processing performance,fresh taste and resilience,as well as the largest specific volume and the best shape retention.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第7期1638-1640,1650,共4页
Modern Food Science and Technology
基金
广东省功能性食品添加剂及配料工程技术研究开发中心(2009B080400050)
关键词
麻糬面包
预糊化变性淀粉
感官评价
粘度曲线
Mochi bread
pre-gelatinized modified starch
sensory evaluation
Brabender viscograph
