| 变性淀粉在烘焙食品中的应用探究 |
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| 作者姓名： | 张新奇 |
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| 作者单位： | 中国焙烤食品糖制品工业协会,北京 100833 |
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| 摘 要： | 淀粉作为一种天然资源,其在烘焙食品中的应用极为普遍,由于淀粉本身具有吸水膨胀等特性,可以增加烘焙食品的含水量。但是,由于原生态淀粉口感差、稳定性差,在很多烘焙食品中,逐步加大了对变性淀粉的利用,变性淀粉的应用有利于提高烘焙食品的制作口感。基于此,本文分析了变性淀粉在烘焙食品中的具体应用,以促进食品行业的发展。
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| 关 键 词： | 变性淀粉 烘焙食品 应用 |
Application of Modified Starch in Bakery |
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| Authors: | Zhang Xinqi |
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| Institution: | (China Association of Bakery and Confectionery Industry,Beijing 100833,China) |
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| Abstract: | Starch,as a natural resource,is widely used in baked food.Because starch itself has the characteristics of water absorption and expansion,it can increase the water content of baked food.However,due to the poor taste and stability of the original starch,the utilization of modified starch has been gradually increased in many baked goods,which is beneficial to improve the taste of baked food.Based on this,this paper analyzed the specific application of modified starch in baked food,the development of food products industry. |
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| Keywords: | Modified starch Baked food Application |
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