Utilization of Oxidized and Cross-Linked Corn Starches in Wheat Flour Batter
Utilization of Oxidized and Cross-Linked Corn Starches in Wheat Flour Batter
复制标题
氧化交联玉米淀粉在小麦粉糊中的利用
DOI：
10.1094/cchem-84-6-0582
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发表时间：
2007
期刊：
影响因子：
2.4
通讯作者：
S. Lim
中科院分区：
文献类型：
--
作者：
Jung;M. J. Lee;S. Lim
摘要为了改善油炸食品的质地和外观，经常在面糊中添加淀粉。然而，商业上可获得的淀粉在面糊特性方面的比较很少见。本研究将不同种类的玉米淀粉与小麦粉(干固形物含量为20%)混合，并对面糊进行油炸后的物理性质进行了检测。对不同直链淀粉含量的天然玉米淀粉(高直链淀粉、普通玉米淀粉和蜡质玉米淀粉)和化学改性玉米淀粉(氧化玉米淀粉和交联玉米淀粉)进行了研究。面糊是在淀粉-面粉混合物(42%固体)中加水，在180°C下油炸30s制成的。用克雷默剪切池质构仪(TA)对油炸面糊的质构进行了分析。用快速粘度仪测定了淀粉-面粉混合物(7%固体水)的糊化粘度分布。对不同直链淀粉含量的天然玉米淀粉进行比较时，其脆度(生前峰值)明显高于普通玉米淀粉。
ABSTRACT Starch is often added to batters to improve the texture and appearance of fried food products. However, comparisons of commercially available starches in terms of batter characteristics are rare. In this study, various corn starches, native or modified, were mixed with wheat flour (20% dry solids basis), and the physical properties of the batters after deep-fat frying were examined. Native corn starches of different amylose contents (high-amylose, normal, and waxy) and chemically modified corn starches (oxidized and cross-linked) were tested. The batter was prepared by adding water to the starch-flour mixtures (42% solids) and deep-fat frying at 180°C for 30 sec. The texture of the fried batter was analyzed using a texture analyzer (TA) with a Kramer shear cell. The pasting viscosity profile of the starch-flour mixtures (7% solids in water) was also measured with a Rapid Visco Analyser. When the native corn starches of different amylose contents were compared, the crispness (peak number before br...