• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>The Kasetsart Journal >Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles
【24h】

Modification of Rice Flour by Heat Moisture Treatment (HMT) to Produce Rice Noodles

机译：通过加热湿处理（HMT）修饰米粉以生产米粉

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Modification of rice starch in flour from Chai Nat 1 cultivar by Heat Moisture Treatment (HMT) was evaluated for the physical and physicochemical characteristics in order to choose the modified flour to produce rice noodles. The moisture content of wet-milling rice flour was adjusted to 25%, followed by heating at 110 or 120℃ for 1, 3 or 5 h to make the HMT flour. Pasting properties of native and HMT flour were evaluated by Rapid Visco Analyser (RVA). HMT120-5 flour had significantly (p ≤ 0.05) lower peak viscosity (136.50 RVU), trough (118.67 RVU), breakdown (17.83 RVU), final viscosity (137.85 RVU) and setback (19.18 RVU) than those of native flour, while the pasting temperature of the modified rice flour (91.56℃) was significantly (p ≤ 0.05) higher than that of native flour (80.80℃).rn The swelling power of modified rice flour decreased at high temperature whereas solubility was not significantly different. At 90℃, the swelling power of native and HMT 120-5 flour were 12.25 and 8.93 g/g, whereas the solubility was 3.21 and 5.16%, respectively. This modification method changed HMT flour color by increasing the redness (a~*) and yellowness (b~*) when the holding time in hot air oven was increased. The noodles made from 10% HMT 120-5 flour had higher tensile strength than the noodles made of unmodified rice flour.
机译：评价了通过热湿处理（HMT）对Chai Nat 1品种面粉中大米淀粉的改性，从而对其物理和理化特性进行了评估，以便选择改性面粉来生产米粉。将湿磨米粉的水分含量调节至25％，然后在110或120℃下加热1、3或5小时以制备HMT面粉。天然和HMT面粉的糊化特性通过Rapid Visco Analyzer（RVA）进行了评估。 HMT120-5面粉的峰值粘度（136.50 RVU），波谷（118.67 RVU），分解（17.83 RVU），最终粘度（137.85 RVU）和倒退（19.18 RVU）显着（p≤0.05）比天然面粉低，而改性米粉的糊化温度（91.56℃）比天然面粉（80.80℃）的糊化温度高（p≤0.05）。rn高温下，改性米粉的溶胀力降低，但溶解度无明显差异。在90℃时，天然面粉和HMT 120-5面粉的溶胀力分别为12.25和8.93 g / g，而溶解度分别为3.21和5.16％。当增加在热风烘箱中的保持时间时，这种改性方法通过增加红色（a〜*）和黄色（b〜*）来改变HMT面粉的颜色。由10％HMT 120-5面粉制成的面条比未改性米粉制成的面条具有更高的拉伸强度。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号