期刊论文

Wu, Weiguo

中文

农业工程学报

1002-6819

2014

30

15

332-338

10.3969/j.issn.1002-6819.2014.15.042

湖南省高等学校“2011”协同创新中心项目（湘教通[2013]）448号)；

本校为第一且通讯机构

为了研究粉条加工过程中原料淀粉的糊化及凝胶特性对粉条品质的影响,该文对绿豆、红薯、马铃薯、大米和玉米等5种原料淀粉的糊化凝胶特性及其粉条品质进行了测定,并对淀粉糊化凝胶特性与淀粉粉条品质之间的关系进行探讨。结果表明:5种淀粉原料所制的粉条中,绿豆粉条的品质是较好,其次就是马铃薯粉条和红薯粉条,大米粉条和玉米粉条的品质较差;淀粉的糊化特性与粉条品质之间具有显著相关性,按显著程度的大小(P值大小)依次是:峰值黏度>谷值黏度>衰减值>回生值、最终黏度;淀粉凝胶的硬度、弹性、黏性和咀嚼性对粉条品质的影响较大,按显著程度的大小(P值大小)依次是:硬度>黏性>咀嚼性>弹性。在粉条加...

Starch noodles have been a Chinese favorite food for at least 1400 years. Starch noodles are consumed as a staple food in dishes or in soups regularly in China. Starch is the main ingredient in the production of starch noodles. With the absence of gluten compared with wheat flour, the quality of starch noodles depend on the physical-chemical, thermal, and rheological properties of starch. The influence of starch on starch noodle quality is noticed as a result of the retrogradation step included in the manufacturing process. Furthermore, prerequisites for retrogradation depend on the starch pro...