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各种热处理方法对无大麦β-葡萄糖的凝特性的影响

Yong Xie1, Qingqing Liu2, Jia Shi2

  • 1School of Material and Chemical Engineering, Tongren University, Tongren 554300, China; School of Food Science, Southwest University, Chongqing 400715, China.

Food chemistry
|August 1, 2025
PubMed
概括

大麦β-葡萄糖的爆发扩张通过增加分子量和改善链形状,显著提高了其凝性质. 其他热处理,如皮烤和炸,也会影响凝,而蒸汽闪光爆炸则会阻碍其.

关键词:
凝的特性 凝的特性没有的小麦大麦.爆发式扩张正在发生.蒸汽闪电爆炸蒸汽闪电爆炸热处理是一种热处理.这是一种B-葡萄糖.

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