摘要
综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。对米饭感官品质进行了详细说明,论述了通过仪器测定和对米饭感官品质的评价最终确定短粒米饭仪测理化性质和感官品质之间的相关系数等情况。
This paper reviews the effects of milling degree on the pasting properties of long- and medium-grain rice, and on the physicochemical properties of cooked short-grain rice. Sensory attributes and scoring evaluation of cooked rice were finely described, and the correlation coefficients between its physicochemical characteristics obtained by instrumental analysis and sensory attributes were presented as well.
出处
《粮食与饲料工业》
CAS
2004年第3期14-16,共3页
Cereal & Feed Industry
关键词
大米
碾白度
理化性质
米饭
感官品质
糊化特性
品质评价
milling degree
milled rice, cooked rice, physicochemical property
sensory attribute
correlation coefficient
