摘要
本文研究了挤压加工中糖含量、盐含量和蜂蜜含量对谷物早餐质构的影响。选取脆性、保脆性、WAI、WSI、体积密度、固体密度和膨化度为主要指标进行研究。得出结论:随着糖含量的增加,WAI下降,保脆性、WSI和膨化度升高,淀粉颗粒可以保持其原有的晶型结构;随着盐含量的增加,保脆性和膨化度降低,WSI上升,淀粉颗粒可以保持其原有的晶型结构;随着蜂蜜含量的升高,脆性和WAI降低,保脆性和WSI增高,淀粉颗粒可以保持其原有的晶型结构。
The content effects of sugar, salt and honey on the texture of breakfast cereals during extrusion were studied. Crispness, bowl life, WAI, WSI, bulk density, solid density and expansion ratio were analyzed as the main indexes. WSI, bowl life and expansion ratio increased while WAI decreased, and starch granule could maintain its natural crystal texture as sugar content increasing; WSI increased while bowl life and expansion ratio decreased, and starch granule could maintain its natural crystal texture as salt content increasing; bowl life and WSI increased while crispness and WAI decreased, and starch granule could maintain its natural crystal texture as honey content increasing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期185-190,共6页
Food Science
关键词
谷物早餐
挤压
质构
breakfast cereal
extrude
texture
