摘要
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能 ,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响 ,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明 。
The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.The effects of different mono-starch phosphate, sugar and salt on the properties of those starches were investigated.The stability of the modified starch during freezing-thawing and the effect of those modified starches on foam system were also studied. The result showed that there was a large difference in those mono-starch phosphate samples made from different starches. The application of those modified starches demonstrated that adding those starches would increase the cake volume and extend shelf life.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第6期59-61,65,共4页
Journal of the Chinese Cereals and Oils Association
