大米品种和制粉工艺对大米粉性质的影响

Influences of Rice Varieties and Grinding Processes on Rice Flour Characteristics

选择 5种米质有明显差异的大米 (中早 1 8、汕优 6 4、协优 46、丰澳占和越富 )分别进行干磨和水磨试验。测出粉 (浆 )温度及大米粉的粒度分布、损伤淀粉及不同温度下的保水力和溶解度等指标。实验结果表明 :1 )干磨出粉温度为 38～ 43℃ ,比水磨出浆温度约高 2 0℃ ,二者均低于大米的糊化温度 (6 5～ 85℃ ) ;2 )干磨大米粉的损伤淀粉 (6 %～ 8% )较水磨大米粉高 ,后者为 1 %～ 2 % ;3)

The properties of rice flour is important for rice food. To investigate the influences of dry grinding (without water) and wet grinding (with water) processes on various kinds of rice, the characteristics of rice flour was determined for five varieties(Xieyou 46,Shanyou 64,Fengaozhan,Zhongzao18 and Yuefu). They were different in the areas of chalkiness, gel consistency, amylose content and gelatinization temperature. Results indicated that: after grinding, the flour temperature through the dry method(38～ 43 ℃ ) was about 20 ℃ higher than that through the wet method, which were both under the gelatinization temperature of rice flour (65～ 85 ℃ ). Moreover, the damaged starch content of flour(6%～8%), the water holding capacity(WHC) and water solubility index(WSI) all of which were obtained from dry grinding method, were higher than those of rice flour obtained from wet grinding respectively.