Study on the Interaction Between Corn Starch and Different Hydrocolloids: Pasting Process and Mechanism
文献类型： 会议论文
第一作者： Cheng Li
作者： Cheng Li 1 ; Zhang Yayuan 1 ; Gu Zhengbiao 2 ; Hong Yan 1 ; Li Zhaofeng 1 ;
作者机构： 1.School of Food Science and Technology, Jiangnan University, Wuxi, China
2.Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
关键词： corn starch;hydrocolloids;pasting;mechanism
会议名称： ICC cereal and bread congress and forum on fats & oils
主办单位：
页码： 412-414
摘要： Starches and hydrocolloids are two kinds of important functional polymers,which are often used together in food systems.They play an important role on the rheology and texture of products.Compared to starch alone,Using of Starch-hydrocolloid combinations has the ability to reduce the starch content up to 50％ while improving their tolerance to processing (heat,shear,and acidic)conditions and the properties of product,thereby replacing or part of replacing modified starch in the food systems.
分类号： s5
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