食品与发酵工业2025，Vol.51Issue(1)：354-362,372,10.DOI:10.13995/j.cnki.11-1802/ts.038344
湿热处理改性淀粉的研究进展
Recent advances in heat-moisture modified starch
摘要
Abstract
Heat-moisture treatment is a common method of physical modification of starch.Proper heat-moisture treatment can effec-tively change the granular structure and molecular structure of starch,thus affecting its solubility and swelling power,gelatinization,retro-gradation and other physical and chemical properties,to improve food quality.Firstly,this article briefly introduced the principle and char-acteristics of heat-moisture treatment,then analyzed the influence of heat-moisture treatment on starch structure and physicochemical prop-erties,and finally discussed the application of heat-moisture treatment in food processing such as noodles,bread,and biscuits to deepen the understanding of heat-moisture treatment,providing theoretical basis and scientific suggestions for promoting the application of heat-moisture treatment in modifying botanical starch and improving the safety and quality of starchy food.关键词
湿热处理/植物淀粉/结构/理化性质/淀粉基食品Key words
heat-moisture treatment/botanical starch/structure/physical and chemical properties/starchy food引用本文复制引用
黄薇,刘远晓,李萌萌,关二旗,卞科..湿热处理改性淀粉的研究进展[J].食品与发酵工业,2025,51(1):354-362,372,10.基金项目
十四五国家重点研发计划项目(2021YFD2100903) （2021YFD2100903）
河南小麦产业技术体系建设专项项目(HARS-22-01-G7) （HARS-22-01-G7）
