starch gum
3.The edible quality of sweet potato starch noodles with addition of Artemisia sphaerocephala Krasch gum was studied by differential scanning calorimeter (DSC), dynamic oscillatory rheometry and physical property detector to disclose the internal relationship between Artemisia sphaerocephala Krasch gum and quality of starch noodle.
4.The main function of multiple food additives in the oil_fried instant noodle body were discussed, and the different quantities of food additives affecting its quality including acetylated potato starch, gluten power, molecule distilling monoglycerides, guar gum, compound polyphosphates, tea polyphones etc.
5.Experimental result show that the proportion of modified starch and malt dextrin is1.5∶1,the content of gum arabic is 1%,the content of wall-materials is 40%,proportion of core-material and wall-material is 1∶2.And the material liquid property(mainly is viscosity and emulsify stability) is main factor that affects the microencapsulation efficiency.
8.The physical and chemical properties of the newlydeveloped modified Sasbania gum thickener(SPG)are determined and compared with those of the foriegn-made superior thickener Indalca PA-40 and the home-made new thickener Etherified Starch SP-30.Testing results show the physical and chemical properties and the printing results of SPG gums are similar to those of PA-40 thickeners.
