超薄肉色丝袜一二三四区,人妻少妇五十路息子中出,精品性高潮久久久久久久,2021亚洲色中文字幕

資料下載

Data download

當(dāng)前位置:首頁資料下載上海騰拔質(zhì)構(gòu)儀測定饅頭的硬度、彈性、內(nèi)聚性和咀嚼性

上海騰拔質(zhì)構(gòu)儀測定饅頭的硬度、彈性、內(nèi)聚性和咀嚼性

發(fā)布時間:2024/8/26點擊次數(shù):1034

Abstract: Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance

(starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness

(from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.


文件下載    
服務(wù)熱線

021-54397372

15618141270

15300622190

添加微信

返回頂部





常熟市| 靖江市| 甘南县| 濮阳市| 琼结县| 石渠县| 迭部县| 湟源县| 元谋县| 天等县| 新民市| 崇明县| 景宁| 建湖县| 阳西县| 双江| 勃利县| 平果县| 宜兰市| 板桥市| 姚安县| 余庆县| 定州市| 棋牌| 万盛区| 确山县| 河间市| 大埔区| 聂拉木县| 新宁县| 磴口县| 长武县| 上犹县| 庆城县| 凌海市| 辉县市| 梁平县| 青铜峡市| 斗六市| 皮山县| 台东市|