Changes in Textural Properties of Low-Moisture Foods and Its Mechanism
低水分食品质构特性的变化及其机制
基本信息
- 批准号:13680170
- 负责人:
- 金额:$ 1.86万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for Scientific Research (C)
- 财政年份:2001
- 资助国家:日本
- 起止时间:2001 至 2002
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
The effects of absorbed moisture on texture properties and its mechanism were studied with twenty-seven kinds of commercial confections made from different starch ingredients (i.e., wheat, corn, potato and rice) and natural fried chips made of potato, fruits and vegetables. After the confectionary goods were left standing at ten levels of relative humidity (R.H. 7.6 - 97 %), the change of breaking force and breaking energy were small when the moisture was below R.H.32%, and the textural characteristics of test samples were found at around R.H. 68 - 88% to be classified two groups. One group (i.e., cookie, biscuit etc.) became softer, and the other (i.e., senbei) consisting of gelatinized starch became harder. A high positive correlation was obtained between the breaking properties of samples and their gelatinization. Also the results of baked wheat flour products with of modified starches (promotion type and suppressiontype of starch gelatinization) and were obtained similar as the confections. It was suggested that starch-gel formation and water condition were the important factors to strengthen the sample tissue with low moisture absorption.
以27种由不同淀粉成分(即淀粉、淀粉、淀粉和淀粉)制成的市售糖果为研究对象,研究了吸湿对糖果质构特性的影响及其机理。小麦、玉米、土豆和大米)和土豆、水果和蔬菜制成的天然油炸薯片。在将预防性物品放置在十个相对湿度水平(R.H. 7.6-97%)时,断裂强力和断裂能的变化较小,在R.H. 32%以下时,试样的质构特征较好。68 - 88%被分为两组。一组(即,饼干,饼干等)变得更柔软,而另一个(即,senbei)变得更硬。样品的破断性能与其糊化度呈高度正相关。另外,用改性淀粉(促进型和抑制型淀粉糊化)烘焙小麦粉制品的结果与糖果相似。结果表明,淀粉凝胶的形成和水分条件是增强低吸湿性样品组织的重要因素。
项目成果
期刊论文数量(1)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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