粒度对玉米粉及玉米面条影响的研究进展
Research Progress on the Effect of Particle Size on Corn Flour and Corn Noodles
葛蕊 1钱晓洁 1孙冰华 1王晓曦1
作者信息
- 1. 河南工业大学粮油食品学院,郑州 450001
- 折叠
摘要
粒度是衡量玉米粉品质的一个重要的物理性参数,极大地影响着玉米粉及玉米面条的品质.随着玉米粉筛分粒度的减小,总淀粉、损伤淀粉含量增加,直链淀粉含量降低;同时,淀粉结晶度下降,水合特性增强,糊化温度降低.这些性质的变化一定程度上影响着玉米面条的品质特性.文章对影响玉米粉粒度的因素进行了概述,重点阐述了粒度对玉米粉关键组分与理化性质的影响,并综述了粒度对玉米面条品质的影响,旨在为相关研究人员与玉米面条行业提供参考.
Abstract
Particle size is an important physical parameter to measure the quality of corn flour,it greatly affects the quality of corn flour and corn noodles.The content of total starch and damaged starch increased,while amylose content decreased with the decrease of particle size.The crystallinity of starch decreased,the hydration property in-creased,and the gelatinization temperature decreased.These changes affect the quality of corn noodles to a certain extent.In this paper,the influencing factors of corn flour particle size were summarized,the effects of particle size on the key components and physical and chemical properties of corn flour were focused on,and the effects of particle size on the quality of corn noodles were summarized,aiming to provide references for related researchers and the corn noo-dles industry.
关键词
粒度/玉米粉/研究进展Key words
particle size/corn flour/research progress引用本文复制引用
出版年
2023
NETL
NSTL
维普
万方数据