Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

被引：40

作者：

Tian, Shuangqi ^{[1
]}

Chen, Yimei ^{[1
]}

Chen, Zhicheng ^{[1
]}

Yang, Yingqi ^{[1
]}

Wang, Yanbo ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Henan, Peoples R China

来源：

JOURNAL OF FOOD QUALITY | 2018年

关键词：

OCTENYL SUCCINIC ANHYDRIDE; AMYLOSE MAIZE STARCHES; POTATO STARCH; WAXY MAIZE; THERMAL-PROPERTIES; HYDROXYPROPYL DERIVATIVES; RHEOLOGICAL PROPERTIES; BAKING PROPERTIES; FROZEN STORAGE; RICE STARCHES;

D O I：

10.1155/2018/1395978

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

引用

页数：7

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