产品展厅收藏该商铺

您好 登录 注册

当前位置:
上海腾拔仪器科技有限公司>资料下载>质构仪论文:响应曲面分析法优化醋酸酯板栗淀粉的合成及其对面团性质的影响

资料下载

质构仪论文:响应曲面分析法优化醋酸酯板栗淀粉的合成及其对面团性质的影响

阅读:525          发布时间:2021/8/12 17:24:56
提 供 商 上海腾拔仪器科技有限公司 资料大小 1.8MB
资料图片 下载次数 34次
资料类型 PDF 文件 浏览次数 525次
免费下载 点击下载    

Chestnut starch acetate (CSA) was prepared by attaching acetic anhydride groups on chestnut starch (CS) molecules. The process conditions for the preparation of CSA were optimized through single-factor testing and response surface analysis. The optimal conditions were as follows: acetic anhydride content 7%, time of reaction 92 min, temperature 33°C, and pH 8. The actual average apparent viscosity of CSA was 480.53 ± 0.29 mPa·s, which was 109.38% higher than that of natural CS. Fourier transform infrared spectroscopy analysis showed that the hydroxyl group was replaced by the acetyl group on the acetic anhydride. The X-ray diffraction analysis revealed that the crystal form of CSA was type C even after modification. As observed by scanning electron microscopy, the surface of some CSA granules presented different degrees of sag, breakages, and wrinkles. The water retention analysis of the dough revealed that the addition of CSA in the dough was 6%, and the dough had the strongest hydrophilicity and the best water retention. Further, a high number of freeze-thaw cycles reduced the water retention of the dough. The texture characteristics analysis indicated the addition of CSA in the raw dough was 6%–9%, which improved the firmness and toughness of the frozen-thawed dough.

 

 

收藏该商铺

登录 后再收藏

提示

您的留言已提交成功!我们将在第一时间回复您~

对比框

产品对比 产品对比 联系电话 二维码 意见反馈 在线交流

扫一扫访问手机商铺
021-54397372
在线留言