1) pasting curve
糊化曲线
1.
Starch pasting curves of eight different rice cultivars were studied by Rapid Visco-Analyzer(RVA),and the relationships of the pasting property with blue value and enzyme hydrolyze sensibility of different rice starches were analyzed.
以不同品种的大米淀粉为原料,采用快速黏度分析仪(RVA)研究不同品种大米淀粉的糊化曲线的差异,碘兰值和酶解力等物化特性对糊化特性的影响。
2) gelatinization
糊化
1.
Character of boiled gelatinization about radiated starch and polyacrylamide;
辐照淀粉与聚丙烯酰胺共煮糊化特性
2.
Improved gelatinization processing of corn starch in brewing;
啤酒产生中玉米淀粉辅料糊化工艺改进
3.
LONG RICE BASED FAT SUBSTITUTE——STUDY ON GELATINIZATION;
籼米为基质的脂肪替代品——糊化工艺研究
3) pasting
糊化
1.
Influence of Starch Pasting on Graft Copolymerization;
淀粉糊化对接枝共聚反应的影响
2.
The effect of the Xanthan Gum on the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and its correlation to them were studied in this paper.
研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及黄原胶对它们的影响的相关性,结果表明黄原胶对面筋的形成随着添加量的增加先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失,改善了面条的质构特性。
3.
It can be produced through such methods as pre-pasting,oxidation,alkali-added pasting and adding of stabilizer.
以玉米淀粉为主要原料,经过预糊化、氧化、加碱糊化等手段进行化学改性,并加入稳定剂等可以制备出固含量高、贮存稳定性好,具有一定初粘力和透明性的改性玉米淀粉粘合剂。
4) paste
糊化
1.
A new kind of mixed beverage is stated in this papers,The mixture of 75% corn and 25% bean is gripped,then is pasted at the temperature of 100,the time is 10 minutes,0.
5％的糊化促进剂,在100℃糊化10min,再加入0。
2.
The gelatinization of wheat flour paste using traditional heating and microwave was compared.
对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
5) gelatinigation
糊化
6) gelatinization temperature
糊化温度
1.
Determination of gelatinization temperature of Lotus Root starch;
莲藕淀粉糊化温度的测定
2.
Effects of gelatinization temperature on amylose crystallization of rice starch;
加热糊化温度对大米淀粉中直链淀粉结晶形成的影响
3.
Physiochemical Analysis of and Molecular Genetic Studies on the Gelatinization Temperature Character in Rice (Oryza Sativa L.);
水稻糊化温度特性的理化基础与分子遗传学研究
参考词条
补充资料：淀粉的糊化
分子式：
分子量：
CAS号：
性质：将淀粉混于冷水中，经搅拌形成称为淀粉乳的乳状悬浮液。将淀粉乳加热到一定温度，淀粉颗粒开始膨胀，偏光十字消失。温度继续上升，淀粉颗粒继续膨胀，可达原体积的几倍到数十倍。由于颗粒的膨胀，晶体的结构消失，互相接触，变成稠状液体，虽停止搅拌，体积胀大，淀粉也再不会沉淀。这种现象称淀粉的糊化。
分子量：
CAS号：
性质：将淀粉混于冷水中，经搅拌形成称为淀粉乳的乳状悬浮液。将淀粉乳加热到一定温度，淀粉颗粒开始膨胀，偏光十字消失。温度继续上升，淀粉颗粒继续膨胀，可达原体积的几倍到数十倍。由于颗粒的膨胀，晶体的结构消失，互相接触，变成稠状液体，虽停止搅拌，体积胀大，淀粉也再不会沉淀。这种现象称淀粉的糊化。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。