期刊论文

Lin Qin-lu

英文

Agricultural Sciences in China

1671-2927

2011

10

6

960-968

10.1016/S1671-2927(11)60082-5

The authors gratefully acknowledge the financial support of the National Natural Science Foundation of China (31050012), and Special Fund for Agro-Scientific Research in the Public Interest of China (200903043).

本校为其他机构

The physical and chemical properties of the flours, starches, and modified starches of indica rice and japonica rice were investigated in this paper. Results showed that the swelling powers of flour, starch, and phosphate starch [substitution degree (DS)=0.065] of japonica rice were significantly higher than those (DS=0.065) of indica rice. The transmittance of modified starches was highest; and that of flours was lowest. The pasting property investigated with rapid visco analyzer (RVA) indicated that the peak viscosity and breakdown value of paste with high swelling power were high. Furthermo...

indica 米饭和装饰用的梨树米饭的面粉，淀粉，和修改淀粉的物理、化学的性质在这份报纸被调查。结果证明胀大面粉，淀粉，和磷酸盐淀粉驱动[替换度(DS )=0.065 ] 装饰用的梨树，米饭 indica 米饭比那些(DS=0.065 ) 显著地高。修改淀粉的发射度最高；并且面粉的最低。与快速的 visco 分析器(RVA ) 调查的粘贴的性质显示有高胀大力量的浆糊的山峰粘性和故障价值高。而且，蛋白质的效果和粘贴性质上的直链淀粉内容被调查。用 rheological 电流计决定的 rheological 性质的结果证明在一样的温度，面粉的存储模量(G') ，淀粉，和 indica 的修改淀粉，米饭比装饰用的梨树米饭的高。为每个变化，面粉的...