不同制粉方法对蜡质玉米粉物化性质的影响  

Effects of Different Producing Methods on Physico-chemical Properties of Waxy Corn Flour

作　　者：龚魁杰[1,2] 董海州[1] 徐秋萍[2] 孙军[2] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《山东农业科学》2008年第7期87-90,共4页Shandong Agricultural Sciences

摘　　要：分析了不同制粉方法对蜡质玉米粉物化性质的影响,结果表明:干法制粉持水能力较好、易酶解;挤压膨化制粉溶解度高、酸解率高;湿法制粉糊液膨胀力强、透明度高、冻融稳定性好、抗剪切能力强。实际应用中应根据不同的用途确定适宜的制粉方法。Physico - chemical properties of waxy corn flour were studied in this paper. The results indicated that the dry - milling method displayed good water - holding capacity and easy enzymolysis. The extrusion -milling way showed high solubility and acidolysis rate. The wetmilling high transparency, good freezing and thawing stability and fairly good shear the suitable milling method should be adopted according to different use. method showed strong swelling, stability. In practical application.

关 键 词：蜡质玉米粉 物化性质 制粉方法 

分 类 号：S513[农业科学—作物学] TS205[轻工技术与工程—食品科学]