摘要
为了探明糙米焙烤前后食用品质的差别,采用相关的理化分析方法并参照国家标准方法,对糙米粉与焙烤糙米粉的营养成分、糊化度、粘度、持水力、乳化能力进行了测定,结果表明:糙米在不增加其水分含量的情况下,焙烤后糊化度在35%以下,糙米的最大吸水量为37%,焙烤后糊化度为76%。糙米经焙烤后,与原糙米相比其持水力、乳化值都有显著的增加,为4.31mL.g-1和11.4%,与其他熟制后的糙米相比,淀粉的糊化温度更低,更不易老化回生。
To ascertain the difference of edible quality of brown rice before and after baking, we took the the relevant physical and chemical analysis method and referred to the national standard method, analyzing the nutrition content, gelatinization degrees, viscosity, WBC, emulsifying capacity. The results showed that the gelatinization degrees of brown rice without soaking were below 35% after baking. The highset WBC of the soaked brown rice was 37%, gelatinization degree was 76%. The WBC （4.31mL·g^-1） and emulsifying capacity （11.4%）all increased significantly compared with untreated brown rice after baking. The gelatinization temperature of brown rice starch was lower than that of brown rice cooked by other way. The gelatinization temperature of brown rice starch was lower than that of brown rice cooked by other way and retarded aging effectively.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2011年第6期743-745,共3页
Journal of Shenyang Agricultural University
关键词
糙米
焙烤
理化性质
brown rice
baked
physiochemical properties
