粮油食品科技
制粉方法对糯米粉加工品质的影响
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Effects of milling methods on the processing quality of glutinous rice flour
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    摘要:

    通过对不同制粉方法制备糯米粉的理化特性、物化特性、热力学特性以及粉团质构特性(TPA)进行分析, 研究不同制粉方法对糯米粉加工品质的影响。结果表明,3种制粉方法对糯米粉的加工品质影响明显,湿法制备的糯米粉其水分易控制,色泽好,灰分、酸度、脂肪酸值低,且溶解度小、溶胀度大、凝沉性弱,而3种方法制备的糯米粉的透明度、保水力和热力学特性值差异不明显;从粉团的质构特性可看出湿法制备的糯米粉其加工品质最好。

    Abstract:

    The effect of milling methods on the quality of glutinous rice flour was studied by analyzing the physicochemical characteristics, the thermodynamic properties and the texture of glutinous rice flour milled by different methods. The results showed that the difference between the effects of different milling methods on the quality of glutinous rice flour was significant. The moisture content of the flour was easy to control with better color, lower ash content, acidity, fatty acid value, solubility and retrogradation, and better swelling degree when the wet milling method was used. However, no significant differences were observed in their transparency, water retention and the thermodynamic properties. The quality of glutinous rice flour was the best one produced by wet milling method in texture.

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周显青,夏稳稳,张玉荣,胡育铭.制粉方法对糯米粉加工品质的影响[J].粮油食品科技,2014,22(1):7-13.

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  • 在线发布日期: 2014-03-15
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