摘要
对焙炒前后糙米的糊化度、brabender黏度、颗粒表面结构等理化性质进行研究,采用气相色谱-质谱(GC-MS)联用技术对糙米焙炒前后的挥发性香味物质进行比较,得出糙米在焙炒前后的糊化性质有大的改变,糙米经焙炒后香味物质明显增加。
The properties such as gelatinization degree, brabender viscosity and granular surface configuration of the brown rice were studied in this research. The alterations of these properties during the processing of roasting were also studied. The gelatinization properties during roasting were changed obviously. We used GC-MS to study volatile flavor components, and we found the volatile flavor components of the roasted brown rice also increased obviously.
出处
《食品科技》
CAS
北大核心
2005年第2期8-11,共4页
Food Science and Technology
关键词
焙炒糙米
糊化性质
挥发性香味物质
roasted brown rice
gelatinization properties
volatile flavor components
