食品与机械2009，Vol.25Issue(4)：20-22,85,4.
糙米酵素流变学特性研究
Study on the rheological properties of the brown rice leaven
摘要
Abstract
The experiment studied the relationship of bran rice between the shear ratings and apparent uiscosity under the different temperatures and concentration conditions. The rheological equation was established; the consistency and rheological index was calculated. The results showed that broun rice starch viscosity increased with temperature, and the viscosity of the fermentation broun rice starch was greater than the scope of non-fermented starch; the viscosity of the bran rice starch increased with the concentration, and the viscosity of the bran rice starch was not less than changes in the scope of the fermented starch.关键词
糙米酵素/流变学/剪切速率/表观黏度Key words
Broun rice leacen/Rheology/Shear ratings/Apparent viscosity分类
轻工纺织引用本文复制引用
李志江,牛广财,鹿保鑫,左锋,李兴革,关琛..糙米酵素流变学特性研究[J].食品与机械,2009,25(4):20-22,85,4.基金项目
黑龙江省教育厅2007年项目(编号:115123036) （编号:115123036）
大庆市科技局2007年项目(编号:SGG2007-032). （编号:SGG2007-032）
