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首页> 外文期刊>The Kasetsart Journal >Characterization of Pregelatinized and Heat Moisture Treated Rice Flours
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Characterization of Pregelatinized and Heat Moisture Treated Rice Flours

机译：预糊化和热湿处理的米粉的特性

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Three rice varieties; Chai Nat 1, Khao Dawk Mali 105 and RD 6 (28.72, 16.46 and 5.54% amylose content, respectively) were modified by pregelatinization (pregel) and heat moisture treatment (HMT) method. Pregelatinized flour was prepared by passing 40% rice flour solution through drum dryer, which conditions were set at 20 lb/inch~2 of steam pressure, 0.25 rpm of drum dryer speed and 0.01 inches of drum dryer gap. The modification of rice flour by HMT method was prepared by adjusting rice flour initial moisture to 30% and then incubating at 100℃ for 16 hr. When compared the pasting properties between native and pregel flours, the results were significantly different (p ≤ 0.05). For all three pregel rice flours, they show that the pasting temperature (49.90-51.47℃), peak viscosity (198.41-281.42 RVU), breakdown (48.20-175.67 RVU) and final viscosity (156.75-306.83 RVU) decreased significantly. In addition, the degrees of syneresis or freeze thaw stability of three pregel flours (1.06-47.65%) increased (p ≤ 0.05) as compared with the native flours (0.12-39.93%). The pasting properties of native and three HMT rice flours were observed and the results were significantly different (p ≤ 0.05). For all three HMT rice flours, they show that the pasting temperature (80.18-88.64℃) increased significantly; while peak viscosity (95.59-167.17 RVU), breakdown (12.50-22 RVU) and final viscosity (101.82-259.17 RVU) decreased siginificantly (p ≤ 0.05). In addition, swelling power and solubility of HMT flours decreased (p ≤ 0.05); whereas the freeze-thaw stability (1.06-37.36%) increased (p ≤ 0.05).
机译：三种水稻； Chai Nat 1，Khao Dawk Mali 105和RD 6（直链淀粉含量分别为28.72、16.46和5.54％）通过预糊化（pregel）和湿热处理（HMT）方法进行了改性。通过使40％的米粉溶液通过滚筒干燥机来制备预糊化面粉，其条件设置为20磅/英寸〜2的蒸汽压力，0.25 rpm的滚筒干燥机速度和0.01英寸的滚筒干燥机间隙。通过将米粉的初始水分调节至30％，然后在100℃下保温16小时，来制备通过HMT法进行的米粉改性。比较天然粉和预凝胶粉之间的糊化特性时，结果显着不同（p≤0.05）。对于这三种预凝胶米粉，它们的糊化温度（49.90-51.47℃），峰值粘度（198.41-281.42 RVU），分解（48.20-175.67 RVU）和最终粘度（156.75-306.83 RVU）均显着降低。此外，与天然面粉（0.12-39.93％）相比，三种预凝胶粉（1.06-47.65％）的脱水收缩或冻融稳定性提高（p≤0.05）。观察到天然和三种HMT米粉的糊化特性，结果差异显着（p≤0.05）。对于所有三种HMT米粉，它们显示糊化温度（80.18-88.64℃）显着提高；而峰值粘度（95.59-167.17 RVU），分解（12.50-22 RVU）和最终粘度（101.82-259.17 RVU）显着降低（p≤0.05）。此外，HMT面粉的溶胀力和溶解度降低（p≤0.05）；而冻融稳定性（1.06-37.36％）增加（p≤0.05）。

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