食品工业科技2012，Vol.33Issue(21)：49-52,4.
微波蒸煮对米粉品质的影响
Effect of microwave heating on cooking quality of rice folur
摘要
Abstract
The effect of different microwave power on cooking soaking and un-soaking rice flour was studied.A better condition for microwave cooking through weight loss, blue value, digestibility, texture properties, which provided a basis for the development of microwaved rice industry was selected.The results showed that soaking or not had little effect on cooking quality of the rice flour.The weight loss, hardness and adhesion increased with the increasing of microwave power,while the power had little effect on resilience and digestion.The result also showed that rice flour cooked under the 600W power had the highest BV value.关键词
微波蒸煮/米粉/浸泡/蒸煮品质Key words
microwave cooking/rice flour/soaking/cooking quality分类
轻工纺织引用本文复制引用
马文睿,范大明,王丽云,庞珂,黄建联,赵建新,陈卫,张灏..微波蒸煮对米粉品质的影响[J].食品工业科技,2012,33(21):49-52,4.基金项目
国家科技支撑计划课题 （）
国家科技支撑计划项目（2012BAD28B05）. （）
