1) 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
2) pasting
[英]['peɪstɪŋ] [美]['pestɪŋ]
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。
3) paste
[英][peɪst] [美][pest]
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。
4) chemical gelatinization
化学糊化
1.
Morphology study of acetylated starch granules with chemical gelatinization;
乙酰化淀粉化学糊化的形态学研究
2.
A summary about the principle of traditional gelatinization ways and new chemical gelatinization method is given.
综述淀粉的不同糊化方法,对目前常用的糊化方法和新型化学糊化方法分别进行概述,阐述了这些方法的原理和应用,探讨将新型化学糊化方法应用于淀粉颗粒结构研究的途径。
5) gelled-activated
糊化活化
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
补充资料：糊化
分子式：
分子量：
CAS号：
性质：淀粉与水共热后，在一定条件下变成半透明状胶体的现象。淀粉乳受热后，在一定温度范围内，淀粉粒开头破坏，晶体结构消失，体积膨大，粘度急剧上升，呈粘稠的糊状，即成为非结晶性的淀粉。各种淀粉的糊化温度随原料种类、淀粉粒大小等的不同而异。
分子量：
CAS号：
性质：淀粉与水共热后，在一定条件下变成半透明状胶体的现象。淀粉乳受热后，在一定温度范围内，淀粉粒开头破坏，晶体结构消失，体积膨大，粘度急剧上升，呈粘稠的糊状，即成为非结晶性的淀粉。各种淀粉的糊化温度随原料种类、淀粉粒大小等的不同而异。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条