期刊论文

Effects of rice particle sizes on the quality of dumpling wrapper

中文

粮食与油脂

1008-9578

2016

1

25-27

10.3969/j.issn.1008-9578.2016.01.008

(CX2013B311):湖南省研究生创新项目

本校为第一机构

为研究大米粉粒度对饺子皮品质的影响,将大米粉用标准筛筛分成40、60、80、100、120目五个等级,研究了不同粒度条件下大米粉原料糊化特性的变化以及粒度对饺子皮色泽、蒸煮品质和感官品质的影响。结果表明,随着大米粉粒度的减小,其糊化温度降低,饺子皮蒸煮吸水率和感官评分增加,最佳蒸煮时间和蒸煮损失率减小,粒度在100目左右时,大米饺子皮综合品质较好。

In order to study the effects of rice particle sizes on the quality of dumpling wrapper, rice was passed through different standard screens to process into five distinct particle sizes including 40, 60,80,100 and 120 mesh screens. The effects of different rice particle sizes on pasting properties, dumpling wrapper color, cooking quality and sensony quality were studied. The results showed that with the decreasing of particle sizes, pasting temperature decreased, the water absorption and sensory quality score of dumpling wrapper increased, while cooking time and cooking loss decreased. The comp...