摘要
为考察干法制粉对糯米粉破损淀粉及糊化特性的影响,选用不同粉碎机对调质糯米(最终水分含量≤16.5%)进行干法制粉,比较加工过程中不同工艺条件对糯米粉破损淀粉含量及糊化特性的影响,探讨制粉条件、破损淀粉含量与糊化特性之间的相关性。研究结果表明,水分含量越高,破损淀粉含量越低,不同水分含量对其破损淀粉影响程度不同;粒度越小,破损淀粉含量越高;皮心磨对其淀粉损伤程度最大,锤式旋风磨最小;不同制粉条件对其糊化特性影响不同。相关性分析表明,不同制粉条件、破损淀粉含量与糊化特性之间呈现一定相关性。
The present study was to investigate the effect of dry-milling on damaged starch content and gelatinization properties of glutinous rice flour, while different grinders were used to prepare the milled glutinous rice flour. The correlations of damaged starch, granule size and gelatinization properties were also discussed. The results showed that the effect of different water content on the damaged starch was different, while the damaged starch content was reduced with the moisture content increasing; the damaged starch content was increased with the starch particle size decreasing;the leather heart mill had the maximum degree of starch damage, while the hammer mill had minimum;and the effect of different milling conditions on gelatinization properties had significant difference. Correlations analysis showed that significant correlation existed in damaged starch, milling conditions and gelatinization properties.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2016年第1期49-54,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
糯米
糯米粉
干法制粉
破损淀粉
糊化特性
glutinous rice
glutinous rice flour
dry-milling
damaged starch
gelatinization properties
