普通小米粉与粘小米粉加工特性的比较研究

Study on compare of the properties between common and waxy millet flour

采用RVA(快速粘度分析仪)、DSC(差式扫描量热仪)、TA(组织结构分析仪)等研究方法对普通小米和粘小米的糊化特性、力学特性进行了分析比较研究。结果表明:粘小米和普通小米具有相近的糊化温度,较高的粘度值和回生值,普通小米粉形成的凝胶也优于粘小米粉形成的凝胶。为以小米为主要原料的食品开发与加工提供了一定的理论指导。

Comparative study was carried out between normal millet and waxy millet in gelatinization, mechani- cal properties by rapid visco analyzer（RVA）, differential scanning calorimeter（DSC） and texture analyzer （TA）. The results showed that normal millet possesses higher values of viscosity and gel elasticity than waxy millet, and both millets have similar gelatinizing temperature. It is guide to the millet food industry.