摘要
通过淀粉-脂肪-水混合体系液态糊化研究,发现淀粉液态糊化遵循Y=1/aebx规律.含脂肪淀粉的液态糊化黏度随脂肪含量增加而减小,且遵循Y=1/e(-9.94+m)e0.08t规律.研究显示,75～85℃是淀粉-脂肪复合物形成的最佳温度范围.
This paper discusses parameters of a model in starch - fat compound.By the research in starch - fat - water mixed system, makes the conclusion that starch gelatinization follow the equation Y=1/ae^(bx). The viscosity of starch paste contain fat decreased with the increasing of fat content ,and this change follow the equation Y=1/e^((-9.94+m))e^(0.08t).According to the results, the best temperature for starch-fat compound generation is between 75 ℃ and 85 ℃.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2004年第2期216-219,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
