添加物對擠壓半成品烘烤時物化特性之影響

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题名:	添加物對擠壓半成品烘烤時物化特性之影響
作者:	施明智
关键词:	添加物;擠壓;烘烤;物化
日期:	1997/11
上传时间:	2011-08-17T05:17:19Z
摘要:	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.
關聯:	德育學報第十三期:043-054
显示于类别:	[德育學報(1-18期)] 德育學報13期

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