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淀粉食品包括米、面制品和各类点心,范围很广。淀粉在菜肴的烹调中具有勾芡、上浆、拌馅等作用,与烹饪关系非常密切。日常生活中无论是米煮成饭、面粉制成馒头,还是米饭冷后再煮也难成稀饭,都是淀粉糊化作用和老化作用的结果。设法维持淀粉的糊化状态是速食食品的制造原理。淀粉老化会使食品感官质量下降,通过淀粉粒的结构和性质,对淀粉的糊化作用和老化作用及其影响因素,进行深入的研究,对提高淀粉食品的营养价值具有一定的作用。
Starch foods include rice, noodle products and various kinds of snacks, and they have a wide range. Starch has the effect of thickening, sizing and stuffing in the cooking of dishes, and has a close relationship with cooking. In daily life, whether rice is boiled, flour is made of steamed bread, or cooked rice is cold and hard to cook, it is the result of starch gelatinization and aging. Trying to maintain the gelatinized state of starch is the principle of manufacturing instant foods. The aging of starch will make the food sensory quality decline, through the structure and properties of starch granules, starch gelatinization and aging and its influencing factors, in-depth study, to improve the nutritional value of starch food has a certain role.