摘要
本文以黑糯玉米粉-膨化粉混粉为试材,研究其功能性质,结果表明,挤压膨化粉具有较高的糊化度、水溶指数和吸水指数,其值随混粉中膨化粉的比例的增加而增加;由于挤压膨化过程中淀粉的降解使膨化粉产生较低的RVA黏度,混粉的冷黏度随膨化粉的比例的增加而增加,而最终黏度随膨化粉的比例的增加而降低;随混粉中膨化粉的比例的增大,其吸热焓值降低。
Raw and extruded waxy corn flours were mixed with different ratio and their functionality behavior were studied. The following are the results ： The extruded flour shows higher paste degree, water absorption and water soluble indices. These index values of the mixed flour increase as the fraction of the extruded flour in the mixture increase. Th extrusion ; e extruded flour gives lower rapid visco - analyzer （ RVA ） viscosity because of starch degradation during so with the fraction of the extruded flour increase, the RVA initial viscosity of the mixed flour increase and the RVA final viscosity of the mixture decrease. The differential scanning calorimetry （DSC） enthalpies lowers as the fraction of the extruded flour in the mixture increase.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第6期38-42,共5页
Journal of the Chinese Cereals and Oils Association
基金
辽宁省自然科学基金项目
基金号20032083
关键词
糯玉米粉
膨化
水溶指数
吸水指数
黏度
吸热焓
waxy corn flour, extrusion, water soluble index, water absorption index, enthalpy
