Effects of Superfine Grinding on Processing Properties of Waxy Corn Powder

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 146-149.

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Effects of Superfine Grinding on Processing Properties of Waxy Corn Powder

QI Guo-Dong, ZHANG Bing-Wen, WANG Yun-Guang, BU De-Qiang, XU Qiu-Ping

1.Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China; 2. Department of Food Science and Nutrition,Jinan University,Jinan 250002,China

Online:2008-09-15 Published:2011-12-08

Abstract

Abstract: To extend application range of superfine powder of waxy corn,its all kinds of machining properties were studied as compared with the conventional coarse powder.The results showed that the solubility, the water-holding capacity at high temperature, the rate of hydrolysis with enzyme and the gelatin transparency of 200-mesh superfine powder waxy corn are obviously higher than those of 60-mesh common waxy corn poweder,and its freeze-thaw stability is weak its but retrogra- dation is strong.

Key words: superfine grinding, waxy corn, processing property

QI Guo-Dong, ZHANG Bing-Wen, WANG Yun-Guang, BU De-Qiang, XU Qiu-Ping. Effects of Superfine Grinding on Processing Properties of Waxy Corn Powder[J]. FOOD SCIENCE, 2008, 29(9): 146-149.

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Effects of Superfine Grinding on Processing Properties of Waxy Corn Powder

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