蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

王钰麟,雷琳,熊文文,叶发银,赵国华

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

图1 蒸煮-老化预处理对炒制青稞粉宏观特性及微观结构的影响 a—f：青稞粉图;g—l：青稞粉扫描电镜图（4000×）;m—r：青稞粉显微镜图（4×）

Fig. 1 Effects of steaming-retrogradation on macrostructures and microstructures of the roasted highland barley a-f: Pictures of highland barley flour; g-l: Scanning electron microscope pictures of highland barley flour (4000×); m-r: Microscopy pictures of highland barley (4×)