食品科学 ›› 2005, Vol. 26 ›› Issue (4): 87-91.

• 基础研究 • 上一篇    下一篇

不同粒度玉米超细粉性质的研究

 肖安红, 潘从道, 王尚玉, 张世宏, 何东平   

  1. 武汉工业学院食品科学与工程学院
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on Properties of Maize Supper-tiny Powders of Different Sizes

 XIAO  An-Hong, PAN  Cong-Dao, WANG  Shang-Yu, ZHANG  Shi-Hong, HE  Dong-Ping   

  1. College of Food Science and Engineering, Wuhan Polytechnic University
  • Online:2005-04-15 Published:2011-09-19

摘要: 玉米超细粉颗粒97%穿过140目,比面粉(一般为100~120目)粒度小;营养成分重新分布:蛋白质、直链淀粉含量呈下降,总淀粉、灰分呈上升趋势;流变性质发生变化,接近面粉流变性质,且粒度愈小愈易糊化、愈难回生。

关键词: 玉米超细粉, 粒度, 性质

Abstract: It was known that 97% maize supper-tiny powders could pass through 140 mesh, but the content of protein and amylose would decroease down, and the content of starch and ash would increase up. Their rheology properties changed and were similar to that of the wheat flour, when the maize particles size because even smaller, the maize particles were gelatinized easily and their rcovery property became difficult.

Key words: maize supper-tiny powder, granularity, properties