THE DEVELOPMENT OF THE NUTRITIONAL STEAMEDBREAD ADDING RESISTANT STARCH

• 作 者: ChunhuaYang;
• 机 构: College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The quality of wheat flour was worse when the resistant starch was added to some extent,it would effect the development of the wheat flour products.The ryhological tests were conducted.The mechanism of resistant starch and the effects on the dough texture were analysised in order to find the defection of the dough for improvement.It was testified as follows:l.The quality of the steamedbread was worse than ever with the adding of the resistant starch,but the effect would be little on condition that the rate of the resistant starch was below 10%.2.The three addtives including emulsification agent SSL,shahao powder and gluten powder could improve the steamedbread quality from different sides.The appropriate rate of the emulsification agent SSL was 0.5%,shahao powder was 1%and gluten powder was 3%.The wheat flour might be better nutritional quality and its sensual quality was to be retained when they were added to the steamedbread.