摘要
采用不同方法得到损伤淀粉含量不同的大米粉,通过快速粘度分析仪(Rapid Viscosity Analyser,RVA)测定大米粉糊化曲线研究了损伤淀粉对大米粉粘度性质的影响。实验结果表明,损伤淀粉含量越低,大米粉糊化温度、峰值粘度、谷值粘度、末值粘度和回生值越高,而损伤淀粉对衰减值的影响却并不显著。
Different methods were used to get rice flour with different contents of damaged starch,and the effect of damaged starch on viscosity of rice flour were studied with Rapid Viscosity Analyser.The results showed that damaged starch obviously influenced the viscosity property of rice flour.The lower the content of damaged starch,the higher the pasting temperature,as well as the peak viscosity,the valley viscosity,the final viscosity,the retrogradation value.But it had no distinct influence on the attenuation value.
出处
《食品与发酵科技》
CAS
2012年第3期60-62,67,共4页
Food and Fermentation Science & Technology
