小麦A粉的结构性,质性,粘合性和消化性质:外去除与回火结合的效果

Zhuangzhuang Sun1, Xiangxiang Sun1, Xiangzhen Ge1

  • 1Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.

概括

化 (CaCl2) 和回火处理改变了小麦粉的结构,降低了分子量和结晶度. 组合处理降低了粘度,但化增加了耐性粉 (RS) 含量.