摘要
通过研究干磨、洗后干磨及湿磨3种磨粉方式与粉团水分含量、溶出率及硬度的相互关系,探讨了磨粉方式对粉团的影响,在此基础上对粉团的硬化防止措施做了初步探讨。研究表明,磨粉方式对大米粉团的溶出率及硬度具有显著影响,磨粉机械也是一个重要的影响因素。通过控制和面水温度可以控制粉团的硬化进程,与此同时借助淀粉酶的作用可以有效地控制淀粉的硬化。添加小麦粉进行硬化防止实验表明对粳米效果明显。
Through researching on the relationship between the water content(%,wb),dissolution ratio(%) and hardness(g) of the rice dough and milling method including dry milling without washed,dry milling after washed and wet milling,the effects of milling method on the rice dough were studied in this paper.The retrogradation preventing wes further discussed on the base of the former study.The results showed that the milling method has a remarkable effect on the dissolution ratio and hardness of rice dough,and so dose the milling machine.The retrogradation can be retarded effectively by means of producing the dough with boiling water and/or adding amylases.the effect on japonica is more distinct than on indica.
出处
《食品科技》
CAS
北大核心
2001年第6期6-7,共2页
Food Science and Technology
基金
国家博士学科点基金项目。
