Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product

YANG Ying-qi; ZHAO Ren-yong; TIAN Shuang-qi; CHEN Yi-mei

doi:10.13386/j.issn1002-0306.2019.13.048

YANG Ying-qi, ZHAO Ren-yong, TIAN Shuang-qi, CHEN Yi-mei. Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product[J]. Science and Technology of Food Industry, 2019, 40(13): 287-292,298. DOI: 10.13386/j.issn1002-0306.2019.13.048

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Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product

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As a natural substance that could be recycled, starch was an important raw material in food industry. The modification of starch by esterification could improve the properties of starch and enlarge its application range. In this paper, the preparation technology of starch citrate, octenyl succinic anhydride starches, starch acetate, long-chain fatty acid starch esters, starch phosphates, starch sulfate, as well as their effects on the characteristics of dough and the quality flour products of starch esters are reviewed. The research trend and application prospect of starch esters are prospected.

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Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product

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