摘要
研究了不同粒度条件下米粉原料破损淀粉含量、糊化特性的变化以及粒度对米粉成品色泽、蒸煮损失率、碘蓝值、拉伸、咀嚼度指标的影响。结果表明,随着米粉粒度的减小,破损淀粉含量升高,糊化温度降低,米粉成品蒸煮损失率和碘蓝值降低,拉伸力和咀嚼度指标升高,粒度在120目左右时,米粉综合品质较好。
The effect of the damaged starch content and gelatinization property change of rice noodles＂ raw materials of different granularity as well as granularity on the color, cooking loss, iodine blue value, tension and chewiness of the finished rice noodles was studied in this paper. The results showed that with decrease in rice noodle particle size, the damaged starch of rice fractions increased, the gelatinization temperature was reduced, the cooking loss and iodine blue value were reduced, the tensile pull and the chewiness increased,and the granularity was about 120 meshes, thus the comprehensive quality of the rice noodles was good.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第2期27-29,32,共4页
Cereal & Feed Industry
关键词
米粉
粒度
品质
rice noodle
granularity
quality
