期刊论文

中文

粮食与油脂

1008-9578

2018

31

12

64-67

10.3969/j.issn.1008-9578.2018.12.018

国家自然科学基金项目（31401646） 粮油深加工与品质控制湖南省2011协同创新项目（湘教通[2013]448号） 公益性行业（农业）科研专项经费项目（201303071）

本校为第一机构

以RVA为研究手段,研究米糠膳食纤维对不同类别大米粉糊化特性的影响.结果表明:随着米糠膳食纤维添加量的增加,籼米粉、粳米粉、籼糯米粉的糊化温度增高,峰值黏度、最终黏度、衰减值和回生值减少;粳糯米粉的峰值黏度、最终黏度、衰减值和回生值都是先减少后增大,分别最高下降20.2％、13.8％、26.4％ 和9.6％.

The effect of dietary flber from rice bran （DFRB） on the pasting properties of different rice flour was investigated by using rapid viscosity analyzer. The results showed that adding DFRB resulted in increasing of pasting temperature, decreasing peak viscosity, flnal viscosity, breakdown value and setback value of indica rice flour, japonica rice flour and indica waxy rice flour, respectively. However, the peak viscosity, flnal viscosity, breakdown value and setback value of japonica waxy rice flour all decreased flrstly and then increased by adding DFRB, and the highest ...