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https://dyhuir.dyhu.edu.tw/ir/handle/987654321/228
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| Title: | 添加物對擠壓半成品烘烤時物化特性之影響 |
| Authors: | 施明智 |
| Keywords: | 添加物;擠壓;烘烤;物化 |
| Date: | 1997/11
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| Issue Date: | 2011-08-17T05:17:19Z
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| Abstract: | 本研究目的在探討高水份下，以擠壓機製成含豆渣玉米配方半成品時，添加物對半成品烘烤後產品物化特性之影響，並藉以推論產品膨發之機制。結果發現，添加蔗糖、食鹽、蛋白粉及乳清蛋白都會使△WAC（烘烤成品之WSC-原料之WSC降低，且蔗糖與食鹽濃度會影響其降低量。添加食鹽會使產品比容增加，而添加蔗糖則會降低膨性。
The object of this study was to investigate the changes of physicochemical properties during baking the extruded semi-product made from soymilk residue and corn flour mixture and treated by different additives under high moisture conditions. The result show that the △WSC(WSC of baked product-WSC of raw material) of semi-product which added sugar, salt, egg white powder or whey protein were lower then control group, and the higher concentrations of sugar or salt added, the lower the △WSC was. The salt added would be increased the specific volume, but the sugar added would be decreased the expanded properties. |
| Relation: | 德育學報第十三期:043-054 |
| Appears in Collections: | [Journal of Deh Yu] Journal of Deh Yu 13
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Files in This Item:
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Size | Format | |
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| v.13-043-054.pdf | | 1829Kb | Adobe PDF | 497 | View/Open |
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