摘要
研究发现冷藏过程糯米凝胶脱水收缩作用 ,能促使速冻糯米粉团冷藏后表面开裂 ,适当添加猪脂 ,有利于减缓这个现象发生。通过显微照片分析 ,发现在粉团中的凝胶脱水收缩后成网状结构。采用正交试验得出的配方为水分 40 %、凝胶 30 %、猪脂 8.0 % 。
It found that the syneresis of glutinous rice in cold storage period would cause cracking in the surface of the fast frozen dough made from glutinous rice flour. However adding appropriate amount of lard in the dough can slow down this phenomenan. Analyzing the microphotograph, it showed that the gel in the dough would become net structure after syneresis cracking. With the formula(40% water, 30% gel, 8.0% lard) from the orthogonal tests, the cracking in the dough of glutinous rice flour can be basically eliminated after cold storage.
出处
《粮食与饲料工业》
CAS
2001年第3期44-46,共3页
Cereal & Feed Industry
