粮油食品科技2016，Vol.24Issue(4)：15-18,4.
不同品种糙米粉糊化特性比较研究
Compare of the paste properties of different varieties of brown rice flour
摘要
Abstract
Taking five kinds of non - glutinous brown rice flour with quite different amylose contents as raw materials,and hydration characteristics,pasting viscosity and thermal characteristics were determined to compare the differences of their pasting properties to provide a foundation for selecting raw materials to process brown rice products. The results showed that pasting properties of brown rice flour with different amylose contents were quite different. The water absorption index,water solubility,swelling power,vis-cosity,regenerative value and attenuation value of brown rice flour decreased with the increasing of amy-lose content,because brown rice flour required more energy to paste. But the pasting time has no signifi-cantly difference.关键词
糙米粉/水合特性/糊化粘度/热特性Key words
brown rice flour/hydration property/paste viscosity/thermal property分类
轻工纺织引用本文复制引用
李莎莎,吴娜娜,李兴峰,谭斌..不同品种糙米粉糊化特性比较研究[J].粮油食品科技,2016,24(4):15-18,4.基金项目
国家自然科学基金青年基金项目（31501524）；中央级公益性科研院所基本科研业务费 （）
