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大米粉的高水静压和热凝化之间的水分差异

Xinyu Zhang1, Qun Shen1, Luman Sang1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.

Carbohydrate polymers
|November 19, 2024
PubMed
概括

高水压凝化粉 (HHGS) 与热凝化粉 (HGS) 相比,具有更好的水分分布和结构完整性. 在不同程度的凝化 (DG) 中,HHGS保持了分散的颗粒和稳定的热性能.

关键词:
凝化是一种凝化过程.高水静压的高水静压压力补水 补水 水分 补水 补水米粉是一种粉.

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