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Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
DSC enthalpy storage corn starch
2014/10/11
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
lipase α-amylase retrogradation
2009/7/7
The effects of purified lipase and α-amylase were tested for the retrogradation of starch in bread and their impact on some rheological properties. The combined addition of lipase and α-amylase increa...
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
corn starch tapioca starch sugars gelatinisation
2014/3/7
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry ...
Multiple Evaluation of Cooked Rice Retrogradation in Early Stage of Storage
cooked rice early stage retrogradation instrumental methods sensory test
2008/4/20
Early stage (within 24 h storage) retrogradation of cooked rice stored at 4°C or 15°C were evaluated by instrumental methods, that is, differential scanning calorimetry (DSC), whiteness, hardness and ...