混合粉组成与米发糕品质特性相关性研究

Study on correlation between composition of mixed powder and quality characteristics of fermented rice cake

为制得良好品质的米发糕,通过将高筋小麦粉与大米粉混合,并调整混合粉中大米粉与蛋白质的比例,分析了混合粉特性、面团粉质特性及米发糕质构特性之间的相关性。结果表明,混合粉中蛋白质含量与比容呈显著正相关,与咀嚼性呈显著负相关;支链淀粉含量对米发糕影响较大,与咀嚼性呈显著正相关;当混合粉中大米粉含量为70%时,米发糕的比容最大,质构特性较佳。本文可为米发糕后续实验提供理论依据。

The correlations among the properties of mixed powder, farinographical properties of dough, textural properties of fermented rice cake were analyzed by mixing the high gluten flour with rice flour, and adjusting the proportion of rice flour and pretein in the mixed powder in order to produce the fermented rice cake with good quality in this paper.The results showed that the correlation between the protein content in mixed powder and the specific volume was significant positive one.However,the correlation between the protein content in mixed powder and the chewiness displayed the significant negtive one. Amylopectin content had a impact on fermented rice cake, the correlation between the amylopectin content and chewiness displayed the significant positive one.When the rice flour content was 70% , fermented rice cake had the best value of specific volume and texture properties were well .The article could provide a theoretical basis for subsequent experiments of fermented rice cake.