淀粉在烹饪中的合理应用  

Rational Application of Starch in Cooking

作　　者：蔡雷雷 Cai Leilei(Jiangsu Province Xuzhou Technician Institute,Xuzhou 221000,China)

机构地区：[1]江苏省徐州技师学院

出　　处：《现代食品》2019年第13期35-36,共2页Modern Food

摘　　要：淀粉是烹饪中的主要辅助物,它用途广泛,可以为人体提供必需的碳水化合物,保证菜品的营养价值,促进食物的吸收,改善食物的味道、外观等,在烹饪中起着至关重要的作用。因此必须认真研究淀粉的成分、作用和结构,掌握必需的理论基础知识,以在烹饪中更好地利用淀粉,为淀粉更好地发挥作用提供理论基础。Starch is the main assistant in cooking,it has a wide range of uses.It can provide the necessary carbohydrates for human body,ensure the nutritional value of dishes,promote the absorption of food,improve the taste and appearance of food.It plays a vital role in cooking technology.Therefore,we must seriously study the composition,function and appearance of starch.In order to make better use of the role of starch in cooking,we should master the basic theory of structure,so as to provide a theoretical basis for the role of starch in cooking.

关 键 词：淀粉 烹饪 淀粉性能 

分 类 号：TS972.1[轻工技术与工程]