摘要
研究了糯米粉和羟丙基糯米粉糊的流变特性，以及温度影响流变特性的规律。实验表明在实验的测定温度下，糯米粉糊呈现假塑性流体的特征，符合幂定律τ＝ Ｋγｍ ，ｍ 处于０５０ ～０８０ 间。随制品醚化程度的提高，糊的假塑性增强。温度对糊粘度影响较大，它们之间的关系可用η＝ Ａ·ＴＢ
The rheological properties of glutinous rice flour paste with hydroxypropylation as well as the effect of temperature on them have been studied.The results showed that the paste of glutinous rice flour behaved pseudoplastically in accordance with the power law τ=Kγ m,m value ranged between 0.50～0.80 within 25～75℃.The pseudoplastic characteristics of the modified samples were more obvious with the higher content of hydroxypropylation.Temperature remarkably influenced the apparent viscosity of paste in accordance with the relation of η=A T B
出处
《郑州粮食学院学报》
CAS
1999年第3期33-37,共5页
Journal of Zhengzhou Institute of Technology
基金
国家自然科学基金
广东省自然科学基金
关键词
糯米粉
羟丙基化
流变特性
淀粉
性质
glutinous rice flour
hydroxypropylation
rheological properities
