| 【英文篇名】 |
Effects of the Varieties and Properties of Starch on Puffing under Microwave Irradiation |
| 【作者中文名】 |
张立彦; 芮汉明; 李作为; |
| 【作者英文名】 |
Zhang Liyan Rui Hanming （College of Food Enginerring and Biotechnology; South China University of Technology; Guangzhou; 510640） Li Zuowei （Department of Food Engineering; Guangdong Polytechnic College; 510234）; |
| 【作者单位】 |
华南理工大学食品与生物工程学院; 510640; 广东省职业技术学院食品系; |
| 【文献出处】 |
食品与发酵工业, Food and Fermentation Industries, 编辑部邮箱 2001年 03期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊 |
| 【关键词】 |
淀粉; 微波膨化; 性质; |
| 【英文关键词】 |
starch; microwave puffing; properties; |
| 【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 ,产品的膨化率不断下降 |
| 【英文摘要】 |
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. |
| 【DOI】 |
cnki:ISSN:0253-990X.0.2001-03-010 |
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