论文部分内容阅读
六、降落值测定测定降落值,可以确定谷物面粉及其他含淀粉的产品的a-淀粉酶活性.另外,通过降落值与液化系数的换算,可以求出具有某一降落值的混合粉的配方.降落值是以粘度计在处于加热状态的面粉(热凝胶)糊化液中,下降至一特定的高度所需要的秒数.它以样品(面粉)的a-淀粉酶活性为基础,以测定a-淀粉酶对糊化淀粉的液化分解作用为根据.
Determination of the landing value Determination of the value of the landing can determine the a-amylase activity of cereal flour and other starch-containing products In addition, through the conversion of the falling value and the liquefaction coefficient, the formulation of the mixed powder with a certain drop value can be found The drop value is the number of seconds it takes a viscometer to descend to a specified height in the heated pasta (gelatinized) flour, which is based on the a-amylase activity of the sample (flour) To determine the a-amylase on gelatinized starch liquefaction decomposition based.