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bao xian shi mi fen de zhi zuo
Author(s): 
Pages: 26-27
Year: Issue:  4
Journal: Farm Products Processing

Keyword:  GetLinkList(KeywordFilter('湿米粉条:5953鲜湿米粉:4460变性淀粉:2976大米粉:2852淀粉糊化:2438单甘酯:2325抗拉强度:2244魔芋精粉:1973复合磷酸盐:1944米粉丝:1895')'kw''CJFQ');
Abstract: <正>米粉又名米粉条、米线、米面或米粉丝,它是一种具有悠久历史的传统食品。其质地柔软、滑爽可口、有咬劲,既可作为主食,又可作为小吃。但米粉条的生产又与面条不同,大米中的蛋白质不能像面粉一样形成面筋网络,只有依靠大米淀粉糊化后回生来产生抗拉强度。通过对大米粉末进行必要的处理、添加变性淀粉等措施,可以使大米淀粉糊化后的凝胶化得以很好地完成,从而就能制得较为理想的保鲜湿米粉。
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