食品工业科技Issue(11)：384-386,413,4.
糙米储藏水分对糊化特性的影响
Effect of moisture content on pasting properties of brown rice
摘要
Abstract
The brown rice quality properties of viscosity was studied to offer theoretical base for brown rice storage.The brown rice samples with 13.5%,14.5%,15.5%,16.5% moisture content were stored for 180d at 25℃.The viscosity was measured every month during the storage.The results indicated that the peak viscosity value increased with storage time changes.The high moisture content became,the high with the peak viscosity increased.The effect of storage time,moisture content on peak viscosity value were significant（p0.01）.The relationship of the storage time,moisture content and peak viscosity（Y）was Y=a＋bX1＋cX2.The hot viscosity value increased with storage time changed,the effect of storage time,moisture content on hot viscosity value were significant（p0.01）.The relationship of the storage time,moisture content and hot viscosity（Y）was Y=a＋bX1＋cX2.The breakdown value changed when the storage time prolonged.The effect of storage time and temperature on breakdown value was 0.000 and 0.029 separately.The relationship of the storage time（X）and breakdown value（samples at 16.5%,13.5%）（Y）was Y=a＋bX＋cX2 and Y=a＋bX.The final viscosity and setback value also changed with time changed.The effect of storage time and moisture content on final viscosity was significant（p0.01）.The relationship of the storage time,moisture content and final viscosity（Y）was Y=a＋bX1＋cX2.The effect of storage time on setback value was significant（p0.01）.The relationship of the storage time and setback value（Y）was Y=a＋bX＋cX2.High moisture content could maintain the brown rice taste.关键词
水分/糊化特性/糙米/储藏Key words
moisture content/pasting properties/brown rice/storage分类
轻工纺织引用本文复制引用
宋伟,刘璐,支永海,陈瑞..糙米储藏水分对糊化特性的影响[J].食品工业科技,2011,(11):384-386,413,4.基金项目
国家科技支撑计划课题 （）
