摘要
该文探讨乳化剂与面粉中淀粉作用原理,即乳化剂可与淀粉作用形成疏水性螺旋胶;同时还阐述影响这种作用的因素,包括乳化剂链长,结构形态,溶液中状态分布,及晶型结构和水分影响。此外,还就乳化剂对面粉品质作用效果,从理论上进行详尽说明。
When emulsifiers are added into flour which can interact with Amylose to change a helix
structure. The inside of this helix has mild lipophilic tendencies. Different emulsifiers complex starch
to different degrees, depending on many factors. The interaction between emulsifiers and starch can
improve the quality of bread.
出处
《粮食与油脂》
2004年第11期11-13,共3页
Cereals & Oils
关键词
直链淀粉
乳化剂
螺旋胶
面粉
amylase starch
emulsifier
helix glue
flour
