期刊论文

Correlation between Pasting Properties and Milling Degree of Indica Rice

Wu, Yue(wuyuejn@163.com)

中文

食品科学

1002-6630

2017

38

11

59-63

10.7506/spkx1002-6630-201711010

国家自然科学基金面上项目（31571874）； 粮油深加工与品质控制2011协同创新项目（湘教通[2013]448号）； 中南林业科技大学青年科学研究基金重点项目（QJ2012006A）；

本校为第一机构

以3种商业化籼米为原料,采用快速黏度分析仪研究了不同碾磨程度条件下样品的糊化特性变化趋势,分析了样品糊化特性与碾磨程度的相关性。结果表明:随着碾磨时间的延长即碾磨程度的增加,3种籼米的峰值黏度、最低黏度、衰减值、最终黏度和糊化温度均呈现一致的规律性变化:峰值黏度、最低黏度、衰减值和最终黏度呈上升趋势,糊化温度呈下降趋势,且均在碾磨0~30 s的范围内变化幅度最大。3种籼米淀粉峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间和糊化温度变化范围分别为2 053.00~3 588.00、1 006.33~1 801.33、 1 055.67~1 876.67、2 087.67~2 888.33、991.67~1 566.33 mPa·s、5.62~6.09...

The pasting properties of Indica rice flours from three different commercial cultivars with different milling degrees were measured using a rapid viscosity analyzer (RVA), and the correlation between pasting properties and milling degree was studied as well. The results showed that for all the cultivars, peak viscocity, minimum viscocity, breakdown and final viscocity increased, whereas pasting temperature declined with the increase in milling time representing milling degree, with the greatest changes being observed for all these parameters from 0 to 30 seconds of milling. The values of peak ...