食品工业科技2012，Vol.33Issue(5)：59-62,66,5.
不同变性淀粉对冷冻面团热力学特性的影响
Effect of different kinds of modified starch on calorimetric parameters of frozen dough
摘要
Abstract
The effect of 4 different kinds of modified starch on calorimetric parameters（glass transition temperature,ice-melting properties and freezable water） of frozen dough was studied by Differential Scanning Calorimetry（DSC）.The glass transition of frozen dough occured at the temperature around-30℃,and there was no difference between the control and modfied starch-substituted doughs.Dough substituted with 5% hydroxypropylated potato starch,acetylated tapioca starch and hydroxypropylated tapioca starch had a narrower ice melting range than the control,suggested a more homogeneous ice crystal structure in these products.Freezable water amount of frozen dough decreased with the increase of acetylated potato starch and hydroxypropylated potato starch content.Dough substituted with 10% hydroxypropylated tapioca starch which had lower freezable water amount than the control.However,acetylated tapioca starch had little effect on freezable water amount of frozen dough.关键词
冷冻面团/变性淀粉/差示扫描量热法（DSC）/玻璃化转变温度/可冻结水Key words
frozen dough/modfied starch/DSC/glass transition temperature/freezable water分类
轻工纺织引用本文复制引用
林莹,辛志平,古碧,查春月,刘婷..不同变性淀粉对冷冻面团热力学特性的影响[J].食品工业科技,2012,33(5):59-62,66,5.基金项目
国家木薯产业技术体系建设专项资金资助 （）
