【摘要】 研究了pH、糊浓度、蔗糖和盐等因素对糯米粉和淀粉糊粘度的影响规律 ,测定两者的冻融性和透光率等性质 .通过两者糊性质的比较 ,探讨米粉中蛋白质的作用 ,指导糯米粉的化学变性 .更多还原

【Abstract】 The paste properties of the glutinous rice flour and its starch,including viscosity,freeze thaw stability and translucency were studied in consideration of pH,concentration sugar and salt.Compared these properties,the effects of the rice protein were investigated for the purpose of the chemical modification of glutinous rice flour directly.更多还原