摘要
玉米作为主食材料其淀粉呈多角形,蛋白质中缺少醇溶谷蛋白,不能形成粘弹性面团,限制了其应用,产品形式较少,口感较粗糙。对玉米粉进行改性处理,使其具有与小麦粉类似的加工性质,从而开发更多的产品,充分利用玉米的营养,扩大玉米粉的应用范围,改善产品的食用品质。
Nutritious corn is one of the main materials for flour making, and it is the staple food in North Ko rea. Because of the poly angular shape of starch kernel and lacking of glutenin in protein, the corn flour could not develop viscoelastic dough, giving the products a coarse taste, which limited the application flour in food industry. It is necessary to modify the technical properties of corn flour, therefore, it is of corn possible to develop different types of food products based on the main ingredients of corn flour to make full use of the nutritious value of corn and improve the edible quality of final products.
出处
《扬州大学烹饪学报》
2012年第2期54-56,共3页
Cuisine Journal of Yangzhou University
关键词
玉米粉
面团
品质改良
corn flour
dough
modification
