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4 蒸煮-老化预处理对炒制青稞粉持水持油力的影响 不同大写字母表示持油力差异显著（P<0.05）;不同小写字母表示持水力差异显著（P<0.05）

Fig. 4 Effects of steaming-retrogradation on the water holding capacity and oil holding capacity of the roasted highland barley Different capital letters indicate significant difference (P<0.05) for oil holding capacity; different lowercase letters indicate significant difference (P<0.05) for water holding capacity