期刊论文

Properties of Brown Rice Flour Prepared from Dry,Semi-dry and Wet Milling

中文

中国粮油学报

1003-0174

2020

35

1

137-142

10.3969/j.issn.1003-0174.2020.01.023

国家“十三五”重点研发计划（2017YFD0401103）； 国家自然科学基金（31772009）；

本校为第一机构

研究干法、半干法及湿法3种磨粉方式对糙米粉损伤淀粉含量、平均粒径、微观结构、水合特性、热焓特性和流变性质等的影响。结果表明,干法磨粉糙米粉损伤淀粉含量、吸水指数、水溶性和膨胀势显著高于湿法和半干法。但干法磨粉糙米粉平均粒径、凝胶最大弹性模量和最大黏性模量显著小于湿法和半干法。干法和半干法糙米粉糊化焓值低于湿法。干法磨粉糙米粉形成了许多不规则的颗粒碎片,而半干法和湿法的糙米粉淀粉颗粒较完整。磨粉方式和条件显著影响糙米粉的性质,应根据糙米制品品质的要求选择合适的磨粉方式和磨粉条件。

In this study, brown rice was milled by dry, semi-dry and wet milling methods. The effect of milling methods on the properties of brown rice flour was studied, including content of damaged starch, average particle size, microscopic surface texture, hydration properties, gelatinization enthalpy properties and rheological properties. The results showed that the damage starch content, water absorption index, water solubility and expansion potential of dry milling brown rice powder were significantly higher than that of of semi-dry and wet milling....