Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment
Food Chemistry(2019)
摘要
•The amylose content was used to study the degradation effect of starch molecules.•An endothermic peak at 104 °C might represent the formation of starch-lipid complex.•The amylose content was increased by the increasing frying temperature or time.•Higher frying temperature promoted the formation of the starch-lipid complexes.•The deep-frying process decreased the pasting viscosities of the starch.
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关键词
Deep-frying,The amylose content,DSC,XRD,RVA
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