摘要
研究了 5种淀粉物料的微波膨化效果 ,以及淀粉的性质对微波膨化的影响。结果表明 :糯米及马铃薯淀粉等含支链淀粉较多的混合物料的微波膨化产品组织结构好 ,膨化率较高 ;淀粉糊化度大于 95%后 ,产品的膨化率将下降 ;淀粉的老化不利于微波膨化 ,并随着老化程度的增加 。
The effects of varieties and properties of starch on puffing under microwave irradiation were researched. The results showed that glutinous rice, potato starch and the materials that have more amylopectin were suited for microwave puffing. And if the gelatinization degree was more than 95%, the puffing ratio of the corresponding products was decreased. It found that the retrogradation was not advantageous to puffing with the increasing degree or retrogradation, this disadvantageous effect was enhanced.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第3期21-25,共5页
Food and Fermentation Industries
关键词
淀粉
微波膨化
性质
种类
starch, microwave puffing, properties
