摘要
本研究探讨了在不同温度、含水量、淀粉糊含量和剪切速率条件下,竹豆淀粉粉团的流变性质.结果表明,在 40℃温度、47%含水量、24%淀粉糊量以及 10～100 s-1 剪切速率下制备的竹豆淀粉粉团最适合用于制作粉丝.
Abstract
This study investigates the rheological properties of bamboo bean starch dough under varying conditions of temperature,moisture content,starch paste concentration,and shear rate.The results indicate that the bamboo bean starch dough prepared at a temperature of 40℃,with a moisture content of 47%,a starch paste concentration of 24%,and shear rates ranging from 10 to 100 s-1 is most suitable for the production of vermicelli.
维普
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