摘要
采用不同制粉工艺制备大米粉并测定其中损伤淀粉和直链淀粉的含量,试验表明:与干磨制粉相比,湿磨制粉可以明显降低损伤淀粉的产生,且得到的大米粉中直链淀粉含量高,但磨浆却会导致部分可溶性直链淀粉流失。
Different methods were used to get 5 kinds of rice flour.The content of damaged starch and amylase were also measured.The results showed that compared with dry milling,the production of damage starch could be obviously reduced by wet milling and the content of amylase was larger,but the loss of some soluble amylose could be also caused by grinding.
出处
《食品工业》
CAS
北大核心
2012年第7期39-42,共4页
The Food Industry
