摘要
利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。实验结果表明:浸泡发酵后的米粉体系凝胶强度和弹性组分增加。由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC. The results showed the gel strength and elastic ingredient of rice flour gelation were increased by soaking fermentation. Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
出处
《食品工业》
北大核心
2005年第3期5-7,共3页
The Food Industry
