从小麦到面粉:损伤淀粉对食品工艺的影响以及对其的控制

1.Starch damage, where does it come from?损伤淀粉是如何产生的？ 2.Effect of milling on starch damage 磨粉工艺对损伤淀粉的影响 3.Effects on the final product 损伤淀粉对终产品的影响 4.How to measure Starch damage 如何测定损伤淀粉 5.Practical example of using SDmatic in a mill面粉厂应用 6.SDmacit损伤淀粉测定仪的几个实例 7.Reduction of the electricity bill 降低能耗 8.Management of the milling process 控制磨粉工艺 10.Optimization of the addition of alpha amylases 优化α-淀粉酶的添加 11.Conclusions 结论