摘要
本文研究了以毛板红品种为原料加工成的生栗粉和熟栗粉的理化性质与功能特性 ,并同市售小麦面粉进行了功能特性与营养成分的比较。结果表明 ,在化学成分方面 ,熟粉有较多的淀粉发生水解 ,且直链淀粉含量较生粉高 ;功能特性方面 ,熟粉的吸水能力较生粉好 ,但吸油能力、起泡能力和泡沫稳定性较生粉差 ;糊化特性方面 ,熟粉已有部分淀粉发生糊化 ,各项糊化特征值都较生粉低 ;生粉在色泽上要比熟粉白。栗粉的脂肪和可溶性糖含量高于小麦面粉 ,淀粉、直链淀粉和蛋白质含量接近于面粉 ;栗粉的吸水能力要高于面粉 ,吸油能力与面粉相似 。
Two kinds of chestnut( Castanea mollissima Blume )flour,raw chestnut flour and cooked chestnut flour were produced from a local chestnut variety(Maobanhong).The effect of different processing methods on the physicochemical and functional properties of chestnut flour was investigated,comparing with the functional properties of wheat flour.Cooked chestnut flour had lower content of starch and higher content of amylose than that of raw chestnut flour.In functional properties,cooked chestnut flour had higher water-holding capacity,lower oil absorbing capacity and foaming capacity.More starch of cooked chestnut flour was gelatinized and many parameters of textual profile of rehydrated chestnut paste from cooked chestnut flour were lower than that of raw chestnut flour.The color of raw chestnut flour was better than cooked chestnut flour.Compared with wheat flour,chestnut flour had higher contents of fat and soluble sugar,similar contents of protein,starch and amylose,but much lower foaming capacity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第4期43-46,共4页
Journal of the Chinese Cereals and Oils Association
基金
浙江省重大攻关项目"板栗初加工产品及护色留香技术研究"
关键词
栗粉
理化性质
功能特性
板栗
加工特性
chestnut flour,physicochemical properties, Castanea mollissima Blume,functional properties
