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標題: 小麥澱粉添加麥芽糊精對其糊化物化特性及貯存品質變化之探討
Study on The Gelatinized Physicochemical Properties and Storage Quality Changes of Wheat Starch by Addition Maltodextrin
作者: Chun-Hsiang Hsu
Po-Yuan Chiang
關鍵字: Wheat starch;maltodextrin;gelatinized properties;stora;小麥澱粉;麥芽糊精;糊化性質;貯存
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 63, Issue 3, Page(s) 175-186.
Wheat starch usually is used to baking and processing many kinds of wheaten food products. It is also usually used in food and chemical industry because it has the absorbing water , swelling, gelatinizing, increasing the viscosity, coating effect. In this experiment, we added 20% maltodextrin to 1, 2, 3, 4, 5% wheat starch to evaluate physicochemical of gelatinization and storage quality. The experimental results were as follow: the swelling power and solubility of wheat starch significantly increased when the temperature was increasing (p<0.05). After adding maltodextrin, the swelling power decreased and the solubility increased. Adding maltodextrin lead to peak viscosity, final viscosity increasing and pasting temperature decreasing in the RVA gelatinized properties. In the microstructure of gelatinization, adding maltodextrin can get more densified network structure with smaller pore. It still can retain network and sticky structure during storage. The water content and water activity of the powder of gelatinization increased during storage. Especially, it increased most significant at first day (p<0.05), but adding maltodextrin can get lower experimental value.

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