摘要
本文选取了5种直链淀粉含量差异较大的非糯糙米粉为原料,以凝胶质构特性、动态流变特性和热机械性质(Mixolab)为分析指标,比较5种不同品种糙米的粉质特性的差异性。结果显示,不同直链淀粉含量的糙米粉粉质特性差异性显著(p<0.05),直链淀粉含量越高,糙米粉凝胶回复性以及流变性质最大弹性模量和粘性模量均呈增长的趋势,凝胶内聚性、糙米粉吸水率和粘度谷值逐渐减小。直链淀粉含量差异对糙米粉质特性影响较大,该研究为加工不同糙米制品原料的选取提供理论依据。
In this paper,five kinds of non -glutinous brown rice flour with quite different contents of amylose were as raw materials,and gel structure characteristics, dynamic rheological properties and thermal mechanical properties （Mixolab） were determined to compare the differences of their flour properties. The results showed that flour properties of brown rice with different amylose contents exhibited significant difference （ p 〈 0.05）.Gel resilience maximum elastic modulus and viscous modulus of rheology of brown rice flour showed an increasing trend with the increasing of amylose content, but the gel cohesiveness,water absorption and viscosity valley were decreased.The difference of amylose content had great influence on the characteristics of brown rice flour,it might be to provide the basis for selecting raw materials for processing brown rice products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第15期86-89,95,共5页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目(31501524)
中央级公益性科研院所基本科研业务费(ZX1511)
关键词
糙米粉
凝胶质构特性
流变特性
热机械性质
brown rice flour
gel texture characteristics
dynamic rheological properties
thermal mechanicalproperties
