食品工业科技2018，Vol.39Issue(3)：48-51,4.DOI:10.13386/j.issn1002-0306.2018.03.010
醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响
Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle
摘要
Abstract
The effects of cassava starch acetate,potato starch acetate on the quality of buckwheat noodle were studied.Two kinds of acetate starch can significantly reduce the cooking loss of buckwheat noodles,increase water absorption.Texture analysis showed that starchacetate addition levels had a highly positively significant correlation with springiness,negatively correlation with hardness,cohesiveness and gumminess.关键词
荞麦-小麦混合粉/醋酸酯变性淀粉/面团特性/挂面品质Key words
buckwheat-wheat mixed flour/acetate starch/dough properties/noodle quality分类
轻工纺织引用本文复制引用
李丽,李刚凤,谭沙,朱苗,张盛贵..醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响[J].食品工业科技,2018,39(3):48-51,4.基金项目
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001) （2016SJDCZX001）
贵州省联合基金黔科合LH字[2016]7304号. （）
