【摘要】 淀粉类制品的加工特性与其成分(淀粉、蛋白质、脂肪等)、添加剂(胶、乳化剂、多糖等)、加工工艺(加工温度、pH值等)等有直接关系。主要论述了淀粉类制品的成分、添加剂和加工工艺对其加工特性产生的影响,为淀粉在食品工业中的进一步应用提供参考。更多还原

【Abstract】 Processing characteristics of starchy food relations with composition(starch,protein,lipid etc),additives(gel,emulsifier,polysaccharide etc),processing technology(processing temperature,pH etc)and so on.This paper mainly discussed the effect of processing characteristic,composition,additives and processing technology on starch products.更多还原