頁籤選單縮合
題 名 | 添加物對擠壓半成品烘烤時物化特性之影響=Effects of Physicochemical Properties Change during Baking the Extruded Semi-Product Treated by Different Additives |
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作 者 | 施明智; | 書刊名 | 德育學報 |
卷 期 | 13 1997.11[民86.11] |
頁 次 | 頁43-54 |
分類號 | 463 |
關鍵詞 | 添加物; 擠壓; 烘烤; 物化; |
語 文 | 中文(Chinese) |
中文摘要 | 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。 |
英文摘要 | 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. |
本系統中英文摘要資訊取自各篇刊載內容。