技术文摘 关键词：熟制甘薯，抗老化剂，黏度，糊化度，感官评价 [gap=874]Key words：cooked sweet potatoes；anti-aging agents；viscosity；gelatinization degree；sensory evaluation
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... gelatinization properties 糊化特性 gelatinization degree 糊化度 ; 糊化程度 gelatinization property 糊化特性 ...
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starch gelatinization degree 淀粉糊化度
variations of gelatinization degree 糊化程度
degree of gelatinization 糊化程度指标
Under the optimum condition facilitates the convenient oats rice the rehydration rate is 2.20, the gelatinization degree is 91.2%, the sensory assessment is 27.1, the integrated value is140.3. By hot and damp treatment the rice cooking process may best.
湿热处理的最佳工艺为:35℃恒温浸泡30 min,蒸煮米水比为1:1,蒸煮压力为0.05 MPa,蒸煮时间10 min;在此工艺条件下,裸燕麦复配米方便米饭的复水率为2.20,糊化度91.2%,感官评分27.1,综合值140.3。
参考来源 - 裸燕麦复配米方便米饭加工工艺的研究The gelatinization degree and rehydration time of instant oat noodles processed under the optimum conditions were 94.6% and 8 min, respectively.
在此工艺条件下制得燕麦方便面的糊化度为94.6%、复水时间为8min。
参考来源 - 燕麦方便面的非膨化挤压生产技术·2,447,543篇论文数据，部分数据来源于NoteExpress
The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.
糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。
At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
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