摘要
大米的凝胶特性与大米的化学成分及其制品的加工品质有一定程度的关联。综述了近年来国内外有关大米凝胶特性的研究现状,阐述了大米凝胶特性的影响因素及评价大米凝胶特性的测定方法及其特点。为开发快速、准确、操作方便的凝胶特性测定方法及相关仪器提供了新方法和新思路,为进一步研究大米凝胶特性提供了理论参考。
Gelatinization properties ot rice are related with processing properties of rice products. Domestic and foreign rice gelatinization properties researches, described the influencing factors and measuring were summarized. It provides new methods and ideas for developing rapid, accurate, convenient measuring methods and related instruments for measuring gel properties, and also,provides academic reference for the further study.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第4期1-4,9,共5页
Cereal & Feed Industry
基金
"十一五"国家科技支撑计划项目:糙米集装储运减损技术和设备研发与示范--糙米储藏品质控制指标体系研究(2009BADA0B02-1)
关键词
大米
凝胶特性
影响因素
测定方法
rice
gelatinization properties
influencing factor
measuring method
