The test results show that the gel strength,elastic modulus and gel elasticity of buckwheat starch,corn starch and potato starch increase linearly with the increase of starch concentration,while the increase trend of gel elasticity changes little.
结果表明:在一定范围内,随着淀粉乳浓度的增加,荞麦、玉米、马铃薯的凝胶强度、弹性模量和凝胶弹性呈线性增加,但凝胶弹性变化较小;同一淀粉乳浓度下凝胶强度由高到低顺序为马铃薯淀粉>玉米淀粉>荞麦淀粉,弹性模量为马铃薯淀粉>玉米淀粉>荞麦淀粉,凝胶弹性为荞麦淀粉>玉米淀粉>马铃薯淀粉。
