Thaum cov khoom noj hmoov txhuv nplej siab-rice, nplej zom, khob cij khob cij-yog siav nyob rau hauv lub xub ntiag ntawm dej, tag nrho cov granules ntawm starch nqus dej thiab o. Cov amylose thiab amylopectin molecules nyob rau hauv cov granules, yav tas los clinging ua ke, so me ntsis thiab sib nrug, cia dej nkag mus rau hauv lawv.
Retrogradation Food Science yog dab tsi?
Retrogradation yog cov txheej txheem txuas ntxiv, uas pib cuam tshuam sai sai ntawm amylose molecules tom qab los ntawm qeeb recrystallization ntawm amylopectin molecules. Amylose retrogradation txiav txim siab thawj zaug hardness ntawm cov hmoov txhuv nplej siab thiab cov nplaum thiab zom cov zaub mov tiav.
Cov txheej txheem retrogradation hauv cov hmoov txhuv nplej siab yog dab tsi?
Abstract: Starch retrogradation yog txheej txheem uas disaggregated amylose thiab amylopectin chains nyob rau hauv ib gelatinized starch paste reassociate los tsim ntau cov qauv txiav txim.
khob cij retrogradation yog dab tsi?
Thaum lub sijhawm ci, cov hmoov txhuv nplej siab hauv cov khob cij nyoos pib gelatinize ntawm li 150 °, txhais tau tias lawv nqus dej noo, o, thiab tom qab ntawd ua ib nrab khov. … Thaum lub ncuav tawm ntawm qhov cub thiab txias kom qis dua qhov kub ntawm gelatinization, cov hmoov txhuv nplej siab reform thiab tawv- hmoov txhuv nplej siab retrogradation.
Puas rov qab los yog qhov phem?
Starch retrogradation tau yog qhov kev tshawb fawb hnyav dhau 50 xyoo dhau los, feem ntau yog vimrau nws detrimental cuam tshuam rau sensory thiab cia zoo ntawm ntau starchy zaub mov. Txawm li cas los xij, cov hmoov txhuv nplej siab rov qab yog qhov xav tau rau qee cov khoom noj uas muaj hmoov txhuv nplej siab nyob rau hauv cov ntsiab lus ntawm textural thiab khoom noj khoom haus.
