微波对冷冻预油炸面拖食品脆性影响的研究
|
摘要
本文主要针对冷冻预油炸食品经微波加热后的脆性问题展开研究,通过筛选特定的配料控制面拖食品内部的水分迁移,以期解决此类食品经微波重制后的脆性问题,开发更多的冷冻预油炸食品,推动我国微波食品工业的发展。
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析,确定了以感官评定为主、仪器分析值为参照的脆性评价方法。以微波重制后的脆性为指标,通过单因素实验系统分析了在面糊涂层中添加持水、成膜或阻水性配料对改善产品脆性的影响,分别试验了大豆蛋白、大豆磷脂、糊精、黄原胶、钙盐和油脂等,同时发现由于大豆蛋白、磷脂和钙盐存在交互作用,钙盐的添加降低了大豆磷脂的作用,通过钙结合大豆蛋白代替大豆蛋白和钙盐,可以有效解决这一问题。通过钙结合大豆蛋白、大豆磷脂、糊精以及黄原胶为主要因素的正交实验,筛选出大豆蛋白、大豆磷脂、糊精为最主要的影响因素,二次响应面进一步优化得到面糊涂层的组成为:钙结合大豆蛋白5.85g(以100g干粉计),大豆磷脂1.85-2.0g,糊精1.85-2.0g,黄原胶1g。
冷冻预油炸食品加工过程中的环境因素对产品脆性也会有较大的影响。待涂层食品的水分含量会影响水分迁移速度和分布,水分活度控制在0.90-0.925之间对脆性保持较为适合。面拖食品油炸后的冷冻速率和冻藏温度对良好脆性的保持也有重要影响,预冻速率控制在0.058℃/S以上,保藏温度在-40℃到-70℃时产品脆性良好,并且保持的时间较长。微波解冻复热的方式对产品脆性也有影响,采用实验型微波工作站对不同输出功率下微波加热过程中的温度进行进行实时测定,结果表明不同部位在微波场中的升温曲线不一样,达到的最高温度也不一致,采用较高功率的加热方式对获得良好产品脆性比较有利。
采用特定配料提高冷冻预油炸面拖食品的脆性可从高分子自由体积理论和面糊涂层的阻隔性来解释。通过DSC测定表明优化配方的面糊体系表现出的玻璃化相变温度(Tg)比对照样提高了27.57℃;多糖、脂质与大豆蛋白形成的复合体系提高了面糊层的阻水性,从而使面拖食品的脆性得到改善。电镜观察结果也表明,优化样的微观结构更加致密平整,空隙较少,因此产品的脆性良好。
The frozen fried coated food will lose crispness after microwave heating due to moisture migration from the inner food base to the outer breading. The research was focused on solving the crispness problems and to develop new microwave able products mainly through selecting the suitable formulation of the coating and also changing the process conditions.Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test ,and decided to select sensory test value as the main test index. Then we studied the influence to the crispness of food with different food additives such as soybean protein, soybean phosphatide, dextrin, xanthic gum, CaCl_2, oil and crumb and found all ingredients increased the crispness, but soybean phosphatide and CaCl_2 can not exist at the same time ,so we use Ca-bind soybean protein to replace SPI .Finally we selected the soybean protein, soybean phosphatide, dextrin, xanthic gum as the main effective factors. After the Orthogonal Experiment and Response surface methodology analyses of such factors, we got to know the optimum composition of the coating batter was Ca-bind soybean protein 5.85/100g, soybean phosphatide 1.85-2g/100g, dextrinl.85-2g/100g, Xanthic gum 1g/100g.The research also studied the effect of inner Aw, and frozen storage condition and microwave heating on the crispiness, water content and temperature of products. The results showed that when the freeze rate reached 0.058 ℃/S or more and the storage temp, is lower than -40 ℃ ,it will lead to good crispness. The determination of microwave station showed that for a product of 30g, it shall need the 30S heating of 600w which will contribute to the good texture.The e ffects o f various a dditives on crispness were explained by film theory, free volume theory of food macromolecule. The WVP value o f optimized complex film was 46.6% lower than the parallel protein film. The determination by DSC indicated that the optimized-coating components could evidently improve Tg value of the system. The SEM analyse results showed the optimized coating was firmer and smoother than the basic coating, which contributed to the good water-resistant capacity.
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析,确定了以感官评定为主、仪器分析值为参照的脆性评价方法。以微波重制后的脆性为指标,通过单因素实验系统分析了在面糊涂层中添加持水、成膜或阻水性配料对改善产品脆性的影响,分别试验了大豆蛋白、大豆磷脂、糊精、黄原胶、钙盐和油脂等,同时发现由于大豆蛋白、磷脂和钙盐存在交互作用,钙盐的添加降低了大豆磷脂的作用,通过钙结合大豆蛋白代替大豆蛋白和钙盐,可以有效解决这一问题。通过钙结合大豆蛋白、大豆磷脂、糊精以及黄原胶为主要因素的正交实验,筛选出大豆蛋白、大豆磷脂、糊精为最主要的影响因素,二次响应面进一步优化得到面糊涂层的组成为:钙结合大豆蛋白5.85g(以100g干粉计),大豆磷脂1.85-2.0g,糊精1.85-2.0g,黄原胶1g。
冷冻预油炸食品加工过程中的环境因素对产品脆性也会有较大的影响。待涂层食品的水分含量会影响水分迁移速度和分布,水分活度控制在0.90-0.925之间对脆性保持较为适合。面拖食品油炸后的冷冻速率和冻藏温度对良好脆性的保持也有重要影响,预冻速率控制在0.058℃/S以上,保藏温度在-40℃到-70℃时产品脆性良好,并且保持的时间较长。微波解冻复热的方式对产品脆性也有影响,采用实验型微波工作站对不同输出功率下微波加热过程中的温度进行进行实时测定,结果表明不同部位在微波场中的升温曲线不一样,达到的最高温度也不一致,采用较高功率的加热方式对获得良好产品脆性比较有利。
采用特定配料提高冷冻预油炸面拖食品的脆性可从高分子自由体积理论和面糊涂层的阻隔性来解释。通过DSC测定表明优化配方的面糊体系表现出的玻璃化相变温度(Tg)比对照样提高了27.57℃;多糖、脂质与大豆蛋白形成的复合体系提高了面糊层的阻水性,从而使面拖食品的脆性得到改善。电镜观察结果也表明,优化样的微观结构更加致密平整,空隙较少,因此产品的脆性良好。
The frozen fried coated food will lose crispness after microwave heating due to moisture migration from the inner food base to the outer breading. The research was focused on solving the crispness problems and to develop new microwave able products mainly through selecting the suitable formulation of the coating and also changing the process conditions.Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test ,and decided to select sensory test value as the main test index. Then we studied the influence to the crispness of food with different food additives such as soybean protein, soybean phosphatide, dextrin, xanthic gum, CaCl_2, oil and crumb and found all ingredients increased the crispness, but soybean phosphatide and CaCl_2 can not exist at the same time ,so we use Ca-bind soybean protein to replace SPI .Finally we selected the soybean protein, soybean phosphatide, dextrin, xanthic gum as the main effective factors. After the Orthogonal Experiment and Response surface methodology analyses of such factors, we got to know the optimum composition of the coating batter was Ca-bind soybean protein 5.85/100g, soybean phosphatide 1.85-2g/100g, dextrinl.85-2g/100g, Xanthic gum 1g/100g.The research also studied the effect of inner Aw, and frozen storage condition and microwave heating on the crispiness, water content and temperature of products. The results showed that when the freeze rate reached 0.058 ℃/S or more and the storage temp, is lower than -40 ℃ ,it will lead to good crispness. The determination of microwave station showed that for a product of 30g, it shall need the 30S heating of 600w which will contribute to the good texture.The e ffects o f various a dditives on crispness were explained by film theory, free volume theory of food macromolecule. The WVP value o f optimized complex film was 46.6% lower than the parallel protein film. The determination by DSC indicated that the optimized-coating components could evidently improve Tg value of the system. The SEM analyse results showed the optimized coating was firmer and smoother than the basic coating, which contributed to the good water-resistant capacity.
引文
1.盛国华.国内外微波食品的概况及发展趋势[J].冷饮与速冻食品工业,1999(1):40-41
2.盛国华.日本微波食品及调味技术的现状和发展方向[J].冷饮与速冻食品工业,1999(3):41-43
3.程裕东,刘军辉.微波食品的开发以及技术应用[J].中国食品学报,2003,3(3):93-99
4.王绍林,微波加热技术在食品工业中的应用[J].食品科学,2000,21(2):6-9
5. Fiszman. -S-M. recent development in coating batter[J]. Trend in food science and technology, 2003,14(10): 399-407
6. Matsunaga, -K. Influence o f p hysicochemical properties of starch on crispness of tempura fried batter[J]. Cereal chemistry, 2003, 80(3):339-345
7. Pickford -K, microwave batter comprising amylase[P], US:2003/0198711A1
8. Gerrish, T. Ca-pectin breading minimize fat absomtion during frying[P]. US:5601861
9.宫崎辰己.胜丸裕子等.食用涂料油炸食品和用微波加热的冷冻油炸食品.发明专利公开申请说明书[P].日本大阪:CN.1137869.
10. Suhaila Mohamed. Food Components affecting the oil absorption and crispness of fried batter J].J Sci Food Agr, 1998, 78:39-45
11. Hideyudi Koudou. method for production frozen fried foods for microwave cooking[P]. US: 2001/0024672 A1
12.王若兰.植物蛋白为主的可食用膜的研究[D].无锡轻工大学硕士论文
13. S. H. Philips. coating: the microwave challenge[J] .Food manufacture, 1991, 7: 22-23
14. Sunny Zhang. A Golden and Crispy Solution[J]. Asia food industry, 2002, 1-2:32-34
15.颜正勇.可微波春卷的研制[D].无锡轻工大学硕士论文.1999
16. R. Loewe. Role ingredients in batter systems[J]. Cereal foods world, 1993, 38(9): 673-677
17. M. Olewnik. Factors influencing wheat flour performance in batter systems[J]. Cereal food worlds, 1993, 38(9): 679-683
18. EM. Ward. Hydrocolloids as film formers adhesives and gelling agents for bakery and cereal products[J]. Cereal foods world, 2002,47(2): 52-55
19.周瑞宝,周兵.大豆7S和11S球蛋白的结构和功能性质[J].中国粮油学报,1998,13(6):39-41
20.朱红,黄一贞.食品感观分析入门[M].北京:中国轻工业出版社,1993
21.杨方琪.市售大豆分离蛋白,浓缩蛋白,大豆粉的性能指标分析[J],中国调味品,1994,6(5):10-15
22.王若兰.植物蛋白类食品保鲜膜特性和保鲜效果的研究[J].食品科学,2000,21(3):58-59
23.陈卫.微波食品[M].北京:中国轻工业出版社,1999
24.胡卓炎,LiangH.H.微波加热对春卷物理特性的影响[J].食品与发酵工业,2000,26(6):15-18
25.张力田.变性淀粉[M].广州:华南理工出版社,1991.82-154
26.冯屏,徐玉佩.功能性大豆蛋白及其应用[J].中国油脂,2001,26(6):70-74
27. G. Roundaut, C. Dacremont. cripness: a critical review on sensory and material l science approaches[J]. trends in food science and techonology, 2002 (13): 217-227
28. kohyama ,k., &nishi, M. direct measurement of biting pressure for cracker using a multiple point sheet sensor[J] .journal of texture studies, 1997 (28):605-617
29.刘雪雁,殷丽君,杨婀娜等.玉米醇溶蛋白可食性保鲜膜的研究.响应曲面法[J].中国粮油学报,1996,11(3):24
30. N. Rangavajhyala, V. Grorphade, and M. Hana, solubility and molecular properties of heat-cures soyprotein[J], J. Agri. FoodChem, 1997 45(11):4204
31. Gennadios, C. L. Weller.Modification of physical and barrier properties of edible wheat gluten-based films[J], J. Cereal Chemistry, 1993, 70(4)426
32.朱选,许时婴,王璋.可食用膜的通透性及其应用[J].食品与发酵工业,1997,23(3)50-55
33.徐恩峰,孔保华.微波食品的研究与开发[J],肉类工业.2003
34.殷小梅,许时婴.可食用涂层在微波食品中的应用[J].食品工业,1998(4):36-37
35.孙克检.浅谈上浆和裹涂食品的配料[J].食品研究与开发.2001,22(6):34-36
36. R. Baixauli, Effect of the addition of dextrin or dried egg on the theological and textural propertites of batters for fried food[J]. Food hydrocolloid, 200 (17): 305-310
37. Lonergan, -D-A, Fried texture imparting glaze for a food intermediate and method of making a product and produced thereby[P]. US6787170B2
38. Altunaker, -B. Functionality of batters containing different starch types for deep-frying of chicken nugget[J]s. European food research and technology, 2004, 218(4): 318-322
39.牟发章.日本微波食品包装开发动向.上海包装,2000(3):31
40.于泓鹏.曾庆孝.脆度的研究方法以及控制参数[J].食品与发酵工业,2004,30(3):85-89
41.黄友如,华欲飞.王晓虹.DSC在大豆蛋白功能性质研究中的应用[J].粮食与油脂.2003(8):15-17
42.周顺华.玻璃化相变理论及其在冷冻食品中的应用[J].食品研究与开发.2002,22(12):69-71
43.陈洁.玻璃化转变在冷冻与干燥食品中的应用[J].冷饮与速冻食品工业,1997(3):7-8
44.潘蓓蕾.微波食品的开发技术[J].中国食品工业与科技蓝皮书,2001-2002:73-76
45.颜正勇,何彬,陈卫.可微波预油炸食品的研究进展[J],食品与机械,1999,7-8
46.朱红,黄一贞.食品感观分析入门[M].北京:中国轻工业出版社,1993
47.刘金福,李韵.半干鸡肉生产以及降低制品水分活度的研究.食品与发酵工业,2002,28(10):56-58
48.华欲飞.大豆蛋白-亲水胶体混合凝胶的强度和相形为[J].无锡轻工大学学报,2004,23(2):22-26
49.赵谋明,林伟锋.多糖对大豆蛋白在水相介质中乳化特性的影响研究[J].食品工业科技.2002,23(6):31-34
50.徐良增,许时婴.低DE值麦芽糊精组分分析[J].粮食与油脂,2001(7):41-43
51.徐良增,许时婴.麦芽糊精[J].粮食与油脂,2000(7):36-38.
52.黄立新,陈玲.麦芽糊精在食品中的应用[J].食品工业(上海),1999(3):32-32
53.徐良增,许时婴.浅谈麦芽糊精[J].淀粉与淀粉糖,2000(4):5-9
54.汪多仁.大豆磷脂的开发与应用进展[J].中国食品添加剂,2003(2):78-85
55.冯云生,佟白.大豆磷脂的应用研究[J].大豆通报,2003(3):29-30
56.刘小杰,袁长贵.大豆磷脂的研究进展[J].中国食品添加剂,2001(4):15-19
57.贝雷.油脂化学与工艺学[M].北京:轻工业出版社.1989
58.C.P.Mallett,张敏等.冷冻食品加工技术[M].北京:中国轻工业出版社.2004
59.殷小梅,许时婴.冷冻食品中的玻璃化转变[J].食品工业,1998(3):44-46
60.隋继学.冷冻食品在流通中的品质变化[J].郑州牧专学报,1995,15(4):56-59
61.何健.论食品的玻璃化保藏[J].郑州轻工业学院学报(自然科学版),2002,17(3):55-57
62.林勇毅,吕峰.我国食品冷链的现状与发展趋势[J].福建农业大学学报,2000,29(1):115-117
63.周惠明.影响冷冻食品质量的关键因素[J].食品工业,1998(6):42-43
64.食品化学[M]北京:中国轻工出版社.
65.大连轻工业学院.食品分析[M].北京:中国轻工业出版社,2004:75-78
66.原圭志,筱原正美.适用于微波炉的冷冻油炸食品的制造方法[P].日本:JP316205/2002,2004
67. Slade L, Levin H. glass transition and water food structue interaction. Advances in reseach and food reseach [M]. SanDiego: academic press, 1993. 103-269
68. Moore D.Effect of ingredients on physical/structure properties of extrudates [J]. Journal of food science. 1990, 55: 1383-1387
69. Roos, -Y-H. Glass transtion and water plasticization effect on crispness of a snack food extrude[J]. Intemational journal of food properties, 1998,1 (2): 163-180
70. Roos,-Y-H. Glass transtion in low moisture and frozen foods: effect on shelf life and quality[J]. food technology, 1996, 50(11):95-108
71. Nikolaidis. Comparison of glass transition curves of crackers and cracker dough[M].IFT Annual meeting 1995, 1995:19
2.盛国华.日本微波食品及调味技术的现状和发展方向[J].冷饮与速冻食品工业,1999(3):41-43
3.程裕东,刘军辉.微波食品的开发以及技术应用[J].中国食品学报,2003,3(3):93-99
4.王绍林,微波加热技术在食品工业中的应用[J].食品科学,2000,21(2):6-9
5. Fiszman. -S-M. recent development in coating batter[J]. Trend in food science and technology, 2003,14(10): 399-407
6. Matsunaga, -K. Influence o f p hysicochemical properties of starch on crispness of tempura fried batter[J]. Cereal chemistry, 2003, 80(3):339-345
7. Pickford -K, microwave batter comprising amylase[P], US:2003/0198711A1
8. Gerrish, T. Ca-pectin breading minimize fat absomtion during frying[P]. US:5601861
9.宫崎辰己.胜丸裕子等.食用涂料油炸食品和用微波加热的冷冻油炸食品.发明专利公开申请说明书[P].日本大阪:CN.1137869.
10. Suhaila Mohamed. Food Components affecting the oil absorption and crispness of fried batter J].J Sci Food Agr, 1998, 78:39-45
11. Hideyudi Koudou. method for production frozen fried foods for microwave cooking[P]. US: 2001/0024672 A1
12.王若兰.植物蛋白为主的可食用膜的研究[D].无锡轻工大学硕士论文
13. S. H. Philips. coating: the microwave challenge[J] .Food manufacture, 1991, 7: 22-23
14. Sunny Zhang. A Golden and Crispy Solution[J]. Asia food industry, 2002, 1-2:32-34
15.颜正勇.可微波春卷的研制[D].无锡轻工大学硕士论文.1999
16. R. Loewe. Role ingredients in batter systems[J]. Cereal foods world, 1993, 38(9): 673-677
17. M. Olewnik. Factors influencing wheat flour performance in batter systems[J]. Cereal food worlds, 1993, 38(9): 679-683
18. EM. Ward. Hydrocolloids as film formers adhesives and gelling agents for bakery and cereal products[J]. Cereal foods world, 2002,47(2): 52-55
19.周瑞宝,周兵.大豆7S和11S球蛋白的结构和功能性质[J].中国粮油学报,1998,13(6):39-41
20.朱红,黄一贞.食品感观分析入门[M].北京:中国轻工业出版社,1993
21.杨方琪.市售大豆分离蛋白,浓缩蛋白,大豆粉的性能指标分析[J],中国调味品,1994,6(5):10-15
22.王若兰.植物蛋白类食品保鲜膜特性和保鲜效果的研究[J].食品科学,2000,21(3):58-59
23.陈卫.微波食品[M].北京:中国轻工业出版社,1999
24.胡卓炎,LiangH.H.微波加热对春卷物理特性的影响[J].食品与发酵工业,2000,26(6):15-18
25.张力田.变性淀粉[M].广州:华南理工出版社,1991.82-154
26.冯屏,徐玉佩.功能性大豆蛋白及其应用[J].中国油脂,2001,26(6):70-74
27. G. Roundaut, C. Dacremont. cripness: a critical review on sensory and material l science approaches[J]. trends in food science and techonology, 2002 (13): 217-227
28. kohyama ,k., &nishi, M. direct measurement of biting pressure for cracker using a multiple point sheet sensor[J] .journal of texture studies, 1997 (28):605-617
29.刘雪雁,殷丽君,杨婀娜等.玉米醇溶蛋白可食性保鲜膜的研究.响应曲面法[J].中国粮油学报,1996,11(3):24
30. N. Rangavajhyala, V. Grorphade, and M. Hana, solubility and molecular properties of heat-cures soyprotein[J], J. Agri. FoodChem, 1997 45(11):4204
31. Gennadios, C. L. Weller.Modification of physical and barrier properties of edible wheat gluten-based films[J], J. Cereal Chemistry, 1993, 70(4)426
32.朱选,许时婴,王璋.可食用膜的通透性及其应用[J].食品与发酵工业,1997,23(3)50-55
33.徐恩峰,孔保华.微波食品的研究与开发[J],肉类工业.2003
34.殷小梅,许时婴.可食用涂层在微波食品中的应用[J].食品工业,1998(4):36-37
35.孙克检.浅谈上浆和裹涂食品的配料[J].食品研究与开发.2001,22(6):34-36
36. R. Baixauli, Effect of the addition of dextrin or dried egg on the theological and textural propertites of batters for fried food[J]. Food hydrocolloid, 200 (17): 305-310
37. Lonergan, -D-A, Fried texture imparting glaze for a food intermediate and method of making a product and produced thereby[P]. US6787170B2
38. Altunaker, -B. Functionality of batters containing different starch types for deep-frying of chicken nugget[J]s. European food research and technology, 2004, 218(4): 318-322
39.牟发章.日本微波食品包装开发动向.上海包装,2000(3):31
40.于泓鹏.曾庆孝.脆度的研究方法以及控制参数[J].食品与发酵工业,2004,30(3):85-89
41.黄友如,华欲飞.王晓虹.DSC在大豆蛋白功能性质研究中的应用[J].粮食与油脂.2003(8):15-17
42.周顺华.玻璃化相变理论及其在冷冻食品中的应用[J].食品研究与开发.2002,22(12):69-71
43.陈洁.玻璃化转变在冷冻与干燥食品中的应用[J].冷饮与速冻食品工业,1997(3):7-8
44.潘蓓蕾.微波食品的开发技术[J].中国食品工业与科技蓝皮书,2001-2002:73-76
45.颜正勇,何彬,陈卫.可微波预油炸食品的研究进展[J],食品与机械,1999,7-8
46.朱红,黄一贞.食品感观分析入门[M].北京:中国轻工业出版社,1993
47.刘金福,李韵.半干鸡肉生产以及降低制品水分活度的研究.食品与发酵工业,2002,28(10):56-58
48.华欲飞.大豆蛋白-亲水胶体混合凝胶的强度和相形为[J].无锡轻工大学学报,2004,23(2):22-26
49.赵谋明,林伟锋.多糖对大豆蛋白在水相介质中乳化特性的影响研究[J].食品工业科技.2002,23(6):31-34
50.徐良增,许时婴.低DE值麦芽糊精组分分析[J].粮食与油脂,2001(7):41-43
51.徐良增,许时婴.麦芽糊精[J].粮食与油脂,2000(7):36-38.
52.黄立新,陈玲.麦芽糊精在食品中的应用[J].食品工业(上海),1999(3):32-32
53.徐良增,许时婴.浅谈麦芽糊精[J].淀粉与淀粉糖,2000(4):5-9
54.汪多仁.大豆磷脂的开发与应用进展[J].中国食品添加剂,2003(2):78-85
55.冯云生,佟白.大豆磷脂的应用研究[J].大豆通报,2003(3):29-30
56.刘小杰,袁长贵.大豆磷脂的研究进展[J].中国食品添加剂,2001(4):15-19
57.贝雷.油脂化学与工艺学[M].北京:轻工业出版社.1989
58.C.P.Mallett,张敏等.冷冻食品加工技术[M].北京:中国轻工业出版社.2004
59.殷小梅,许时婴.冷冻食品中的玻璃化转变[J].食品工业,1998(3):44-46
60.隋继学.冷冻食品在流通中的品质变化[J].郑州牧专学报,1995,15(4):56-59
61.何健.论食品的玻璃化保藏[J].郑州轻工业学院学报(自然科学版),2002,17(3):55-57
62.林勇毅,吕峰.我国食品冷链的现状与发展趋势[J].福建农业大学学报,2000,29(1):115-117
63.周惠明.影响冷冻食品质量的关键因素[J].食品工业,1998(6):42-43
64.食品化学[M]北京:中国轻工出版社.
65.大连轻工业学院.食品分析[M].北京:中国轻工业出版社,2004:75-78
66.原圭志,筱原正美.适用于微波炉的冷冻油炸食品的制造方法[P].日本:JP316205/2002,2004
67. Slade L, Levin H. glass transition and water food structue interaction. Advances in reseach and food reseach [M]. SanDiego: academic press, 1993. 103-269
68. Moore D.Effect of ingredients on physical/structure properties of extrudates [J]. Journal of food science. 1990, 55: 1383-1387
69. Roos, -Y-H. Glass transtion and water plasticization effect on crispness of a snack food extrude[J]. Intemational journal of food properties, 1998,1 (2): 163-180
70. Roos,-Y-H. Glass transtion in low moisture and frozen foods: effect on shelf life and quality[J]. food technology, 1996, 50(11):95-108
71. Nikolaidis. Comparison of glass transition curves of crackers and cracker dough[M].IFT Annual meeting 1995, 1995:19