安徽农业科学Issue(12)：5466-5469,5474,5.
糙米粉与精米粉的淀粉粘滞性比较分析
Comparison of the RVA Profiles between the Milled and Brown Rice Flour
摘要
Abstract
Aims at strains including few seeds which is difficult to process the milled rice,meanwhile it has a problem of detecting the RVA profiles.Selecting a various RVA profiles of forty-one rice varieties as material,using them to analyze the relationship,difference and law on the RVA profiles of the milled and brown rice flour.The main results were as follows:the RVA profiles have some difference on the milled and brown rice flour.Peak viscosity(PKV),consistence(CSV),Break-down (BDV) and Setback(SBV) about the brown rice flour are less than the milled rice flour,determination coefficient in proper order were 0.565,0.572,0.455 and 0.639.Pasting temperature(PAT) about the brown rice flour are higher than the milled rice flour.Their determination coefficient is 0.366.The overall trend of the regularity is the basic stable.In the breeding,middle and early generation of individual choice,using brown rice is as reference on individual choice.The results of the study provide a reference for quality direct identification of rice breeding.关键词
糙米粉/精米粉/淀粉粘滞性Key words
Brown rice flour/ Milled rice flour/ RVA Profiles分类
农业科技引用本文复制引用
任洁,张晶,刘周,石英尧..糙米粉与精米粉的淀粉粘滞性比较分析[J].安徽农业科学,2013,(12):5466-5469,5474,5.基金项目
国家星火计划重大项目(2011GA710008) （2011GA710008）
安徽省自然科学基金项目(090411016). （090411016）
