摘要
采用 SPSS 软件对成品米线的品质与大米原粮的理化指标之间的相关性进行了分析，试验结果表明：可以采用直链淀粉含量、胶稠度和膨润力作为米线生产原粮选择指标，三个指标中应优先考虑直链淀粉含量。生产品质较好米线的原粮指标宜为：直链淀粉含量23%～28%，胶稠度30～45mm，膨润力8.0～9.0。
The correlativity of phys icochemical propertie s of rice raw material and the quality of rice noodle were analyz ed by S PS S s oftware.The amylos e content,gel cons is tency and s welling power were very im portant in choos ing s tandard for manufacturing rice noodle.However the amylos e content was cons idered at firs t.The s tandard of raw material for good produ ct quality were the amylos e content23%~28%,the gel cons is tency30~45mm,s welli ng power8.0~9.0.
出处
《食品工业》
北大核心
2004年第5期16-18,共3页
The Food Industry
