作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《粮食与油脂》 2009年第8期22-24,共3页

摘　　要： 该文介绍乌冬面专用改性淀粉制备工艺;并利用Brabender连续粘度计测定木薯原淀粉、木薯交联淀粉、木薯交联酯化淀粉及乌冬面专用改性淀粉的糊粘度曲线;同时对此四种淀粉糊的凝沉性、透明度、冻融稳定性、溶解度和膨胀度进行测定比较,为改性淀粉在乌冬面中应用提供基础。 Preparation technology of modified starch used in Udon was introduced; viscosities of cassava starch, cassava cross linked starch, cassava esterified and cross-linked starch and modified starch used in Udon were investigated with Brabender viscometer. Retrogradation, transparency, freeze-thaw stabilization, dissolubility and turgidity of the four kinds of starch were studied as well.

关 键 词： 乌冬面 木薯淀粉 改性淀粉

领　　域： [轻工技术与工程] [轻工技术与工程]