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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Physicochemical Properties of Indica Rice Flour and Mung bean Starch and their Blends Related to Textural Properties of Rice Noodles
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Physicochemical Properties of Indica Rice Flour and Mung bean Starch and their Blends Related to Textural Properties of Rice Noodles

机译：Rice粉和绿豆淀粉及其混合物的理化特性与米粉的质构特性相关

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本文将绿豆淀粉与早籼米粉按照1∶3、1∶1、3∶1的比例进行混合,得到籼米粉和绿豆淀粉的复配淀粉体系,并测定了复配淀粉体系的溶胀性质(溶解度和膨润力)、糊化性质、凝胶质构性质和拉伸性质,并研究了复配淀粉体系的拉伸性质与米线质构性质的关系.结果表明:随着绿豆淀粉添加量比例的增加,复配淀粉体系的总直链淀粉含量、可溶性直链淀粉含量、不溶性直链淀粉含量显著增加,分别从28.17％上升到41.87％,13.86％上升到19.52％,14.52％上升到22.86％;85℃下的溶解度和膨润力显著上升,分别从3.86％上升到12.19％,9.92 g/g上升到14.75 g/g；糊化温度、峰值黏度、谷值黏度、末值黏度和回生值逐渐降低,分别从81.4℃降低到73.4℃,330.5 RVU降低到275.5 RVU,265.9 RVU降低到210.5 RVU,544.2 RVU降低到394.5 RVU,278.3 RVU降低到184.5 RVU;复配淀粉胶的硬度、咀嚼性、拉伸强度、表观弹性模量和断裂功分别从72.62 g显著增加到546.19 g,33.30 g显著增加到287.64 g,2.12 Pa显著增加到6.93 Pa,0.041 Pa显著增加到0.148 Pa,1.27 Pa显著增加到4.16 Pa;同时复配淀粉胶的弹性、内聚性和断裂伸长率没有明显变化.%Starch noodle is one of the traditional oriental foods popularly consumed both as a staple food and in cooked dishes throughout Asian countries.The noodles should remain firm and not sticky after cooking.Excellent starch noodles could have transparent threads with high tensile strength and less cooking loss even with prolonged cooking.In China,rice and mung bean starches were the raw materials most commonly used in noodles production.
机译：本文将绿豆淀粉与早籼米粉按照1∶3、1∶1、3∶1的比例进行混合,得到籼米粉和绿豆淀粉的复配淀粉体系,并测定了复配淀粉体系的溶胀性质(溶解度和膨润力)、糊化性质、凝胶质构性质和拉伸性质,并研究了复配淀粉体系的拉伸性质与米线质构性质的关系.结果表明:随着绿豆淀粉添加量比例的增加,复配淀粉体系的总直链淀粉含量、可溶性直链淀粉含量、不溶性直链淀粉含量显着增加,分别从28.17％上升到41.87％,13.86％上升到19.52％,14.52％上升到22.86％;85 ℃下的溶解度和膨润力显着上升,分别从3.86％上升到12.19％,9.92 g/g上升到14.75 g/g；糊化温度、峰值黏度、谷值黏度、末值黏度和回生值逐渐降低,分别从81.4℃降低到73.4℃,330.5 RVU降低到275.5 RVU,265.9 RVU降低到210.5 RVU,544.2 RVU降低到394.5 RVU,278.3 RVU降低到184.5 RVU;复配淀粉胶的硬度、咀嚼性、拉伸强度、表观弹性模量和断裂功分别从72.62 g显着增加到546.19 g,33.30 g显着增加到287.64 g,2.12 Pa显着增加到6.93 Pa,0.041 Pa显着增加到0.148 Pa,1.27 Pa显着增加到4.16 Pa;同时复配淀粉胶的弹性、内聚性和断裂伸长率没有明显变化.%Starch noodle is one of the traditional oriental foods popularly consumed both as a staple food and in cooked dishes throughout Asian countries.The noodles should remain firm and not sticky after cooking.Excellent starch noodles could have transparent threads with high tensile strength and less cooking loss even with prolonged cooking.In China,rice and mung bean starches were the raw materials most commonly used in noodles production.

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