| 面条制品常用淀粉及其衍生物研究进展 |
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| 引用本文： | 徐舒简,李兆丰. 面条制品常用淀粉及其衍生物研究进展[J]. 食品与机械, 2020, 0(6): 208-213,219 |
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| 作者姓名： | 徐舒简 李兆丰 |
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| 作者单位： | 江南大学食品学院,江苏 无锡 214122 |
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| 基金项目： | 国家“十三五”重点研发计划(编号:2018YFD0401004) |
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| 摘 要： | 文章介绍了面条制品常用淀粉及改性淀粉的理化性质与结构特征,总结了淀粉、化学改性淀粉、物理改性淀粉及其在面条制品中的应用,并对中国淀粉及其衍生物在面条中的应用前景与面临的挑战进行了展望。
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| 关 键 词： | 淀粉 改性淀粉 预糊化淀粉 抗性淀粉 面条 |
Research prograss on starch and its derivatives in noodles |
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| XU Shu-jian,LI Zhao-feng. Research prograss on starch and its derivatives in noodles[J]. Food and Machinery, 2020, 0(6): 208-213,219 |
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| Authors: | XU Shu-jian LI Zhao-feng |
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| Affiliation: | School of Food Science and Techonlogy, Jiangnan University, Wuxi, Jiangsu 214122 , China |
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| Abstract: | In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products were introduced respectively. Finally, the application prospect and challenges of starch and its derivatives in noodles are prospected in China. |
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