大米基本成分与米发糕品质间相关性探讨

Correlation between composition of rice and quality of steamed rice sponge cake

对10种大米的基本成分及其所加工成的米发糕品质进行分析,并对大米基本成分与米发糕的感官品质、质构特性之间相关性进行探讨。结果表明:影响米发糕品质的主要因素是大米直链淀粉含量、蛋白质含量、水分含量,其中直链淀粉含量对米发糕品质的影响最大;大米的直链淀粉含量与米发糕的比容、结构、回复性呈极显著正相关,与米发糕的外观形状、硬度、咀嚼性呈显著正相关;大米的蛋白质含量与米发糕的外观形状、硬度和咀嚼性呈显著负相关;大米的水分含量与米发糕的弹性呈显著负相关。

The composition of 10 varieties of rice and the quality of steamed rice sponge cake made from them were analyzed, the relationships between the composition of rice and sensory qualities, textural properties were discussed. Results showed that the content of amylose, protein and moisture mostly affect the quality o{ steamed rice sponge cake. The arnylose content has the greatest effect, which showed significant positive correlation with shape appearance, specific volume, structure, hardness, re- silience and chewiness; the protein content showed negative correlation with appearance＇, hardness and chewiness; the moisture content showed negative correlation wtih elasticity.