摘要
选用湖北省广泛种植的21种稻米生产膨化米饼,研究稻米化学成分含量对膨化米饼感官品质的影响,确定生产膨化米饼的适宜的稻米品种。结果表明,膨化米饼的感官品质与稻米的直链淀粉含量和粗脂肪含量相关,用幂指数模型,以稻米的直链淀粉含量、粗脂肪含量或粗蛋白含量可较好地预测膨化米饼的感官品质。直链淀粉含量中低、粗脂肪含量高、蛋白质含量低的洪优1号和晚粳春103等适于加工膨化米饼。
Effects of chemical components of rice on sensory quality of extruded rice cake was studied with 21 rice cultivars planted largely in Hubei province.Results show that the sensory quality of extruded rice cake is correlative with amylose content and fat content in rice.Using the power index model,the sensory quality of extruded rice cake can be forecasted from the amylose content,protein content and fat content of rice.Extruded rice cake with high sensory quality could be obtained from rice with relatively low amylose content,low protein content and high fat content,such as rice cultivars Hong You #1 and Wan Jingchun #103.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第6期16-20,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖北省重大科技攻关项目(2003AA204B04)
关键词
膨化米饼
感官品质
稻米
化学成分含量
选择模型
extruded rice cake,sensory quality,rice,chemical components,selecting model
