The Characteristics and the Application in Steamed Bread of Corn Starch Sugar [玉米淀粉糖的特性测定及其在馒头中的应用]

作者：Wang L.; Zhu X.; Hong C.; Chen Z.; Huang L.

来源：中国粮油学报, 2018, 33(9): 42-47.

• Corn starch sugar
• Glucose
• Steamed bread
• Structure
• White sugar

The basic physical and chemical indexes of corn starch sugar were determined by using glucose and white sugar as reference.Its structural constituents were determined by microscopy, scanning electron microscopy, infrared spectroscopy, X-ray diffraction spectrum and high performance liquid chromatography. The steamed breads were prepared with corn starch sugar and white sugar respectively, and compared by sensory evaluation.The results showed that the corn starch sugar sample used for testing had good water solubility, high content of reducing sugar, low content of ash, protein and other impurities. It also had infrared absorption peaks of sugar, obvious crystal structure and X-ray diffraction peaks of crystalline glucose.The sugar components were glucose and fructose, accounting for 62.46% and 37.14% of the total sugar content respectively. Sensory evaluation results showed that,steamed bread made from corn starch sugar was finer and more homogeneous than white sugar and had a better color, flavor and taste. Overall, the effect of adding corn starch sugar was slightly better.

• 单位
  华南理工大学