starch pasting 中文意思是什麼
starch pasting
解釋
澱粉糊化-
Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback
木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性 -
The indication of other starch pasting characters are different with different sowing conditions among different varieties, that is the characters of the to varieties of wheat with high intensity gluten are the same, there exist differences between weak and high gluten varieties and the characters of two middle and weak ones are unstable
結果表明，沿淮地區小麥基因型和播期對小麥澱粉糊化特性均有一定影響， 6個不同基因型品種的峰值粘度變化基本一致，都隨播期的推遲明顯有增大的趨勢，其他澱粉糊化特性指標在不同播期條件下不同品種存在一定差異；在澱粉糊化特性上兩個強筋小麥品種各項指標比較一致，弱筋小麥品種與強筋品種有明顯差異， 2個中筋、弱筋小麥品種表現不穩定。
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