中国主食馒头老化及其抑制的研究

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1、中国农业大学博士学位论文中国主食馒头老化及其抑制的研究姓名：沙坤申请学位级别：博士专业：食品科学指导教师：李里特20070601AbstractMantouisatraditionalstaplefoodinChina．Inthispaper,thechangesofthephysicalchemicalandsensorycharacteristicsofMantouduringstoragewerfmonitored．TheindexforassessingthestalingofMantouwasestablishedbYthecorrelationbe“V

2、ecnsensoryevaluationandphysicalchemicalindex．ThemechanismforMantoustalingWasdiscussedandadditiveswcreusedtostudytheeffectofanti—firmingofMantou．Finally,theinfluenceofprocessingconditionsonMantoustalingWasalsostudied．Theresultswereasfollowing：1．Significantcorrelations(P

3、tweensensoryevaluationandwaterretentioncapacity,totalwatersolubles，solublestarch,solubleamylase，amylopectinandRVApeakviscosityandhardness,resiliencewerefound,whichcouldbeusedastheindexesforassessingthestalingofMantouduringstorage．Highercorrelationswereobservedbetweensensoryevaluationa

4、ndhardness，resilience,whichwererecommendforMantoustaling．2．Starchmoleculeswerereassoeiatadduringstorage,whichWaschangedfromA-typeto8-type．Nosignificantchangeofamylase-lipidcomplexwasfoundduringstorage，whichhasnosignificantinfluenceonfirmingofMantou．RetrogradationofamylopectinWasanimpo

5、rtantfactorforfirmingofMantou．Temperaturehadasignificanteffectonfirmingandretrogradatoinofamylopeetinduringstorage．Lowtemperatureincreasedtherateoffirmingandretrogradatoinofamylopeetin．Thehi曲estrateconstant七Wasfound越4"C．ItisthemosteffectwaytocontrolstalingofMantoubyfreezing．Moisturemi

6、grationbe铆eenskinandcentreofMantouhadnosignificanteffectonMantoufirming．3．ThechangesofamorphousdomainsmaycauseaphasetransitionsintheareaofhigIItemperature∞6℃)inDMTAthermograms,whichWasanmicrocosmicindexforstalingofMantotLAdditionofglycerolrestrainedphasetransitions，whichmayretardthefi

7、rmingofMantoubykeepingamorphousphaseplasticized．4．Additionofmonoglycerides,DATEM，CMC，HPMChadasignificanteffectOildecreasingfirmingrateconstant七andextentoffirming,whichcanretardretrogradatoinofamylopectinduringstorage．5．TheeffectsofprocessconditionsonstalingofMantouwhichWasproducedbyon

8、etime