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Updated: Jan 18, 2026

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不同麦品种粉的水化行为和物理化学性质的差异及其多重关系

Jun Mao1,2, Jihong Li3, Hongdong Yan4

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

这项研究比较了 japonica sorghum 粉 (JSS) 和 waxy sorghum 粉 (WSS),发现了水分,热,凝化和消化能力的显著差异. 糖干粉显示出更高的膨胀力和与预测的葡萄糖指数有明显的相关性.

关键词:
消化器的特性 消化器的特性补水行为 补水行为日本果粉粉物理化学特性 物理化学特性糖草粉粉

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