| B-type wheat starch was used to produce starch sugar and the technologcial conditions of liquefaction, saccharification, separation, decolorization and desalination was studied. Components and properties of maltodextrins with different dextrose equivalent (DE) which were produced in lab and the application of maltodextrins and fructose syrup in cakes were investigated and discussed in this dissertation.The technology of liquefaction of B-type starch by heat-stableα-amylase was studied. By single-factor tests and orthogonal experiment, we get the optimum condition (slurry concentration 27% liquefaction temperature 95℃, liquefaction time 40min, and the dosage of enzyme 30u/g). The liquefacient starch was saccharified and converted into glucose syrup which had a high DE of 95%. Then the syrup was decolored with active carbon and the ion in the syrup was removed by ion-exchange resin.The differences of components and properties of B-type starch maltodextins prepared in lab and corn starch maltodextins were studied. Molecule mass distributions of B-type starch maltodextins with different DE were value determined. The influences of DE value on the properties of B-type starch maltodextins were studied too. Mass average molecular weight, quantity average molecular weight, and molecule distribution of B-type starch maltodextins would be all smaller when its DE value was bigger. As far as viscosity was concerned, maltodextins made from B-type starch exceled those from corn starch.Cakes prepared by fructose syrup had some problems, such as low volume, excessive browning and low quality. The problems could be solved by adding B-type starch maltodextins and acidulant into the cakes. By orthogonal experiment, we got the optimum formula. Cakes prepared with this formula had familiar appearance and quality with cakes prepared by sugar. |
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