预糊化糯米粉的添加对糯米粉Mixolab参数的影响研究

Study on the effect of adding pregelatinized glutinous rice flour on the parameters of Mixolab

研究了预糊化糯米粉的不同添加量(以预糊化糯米粉质量为100%)对不同品质糯米粉在混合实验仪中测定参数的影响。结果表明:随着预糊化糯米粉添加量的逐渐增加,2种糯米粉的C2、C3、C4、C5变化趋势相近;C2粉团最低扭矩值逐渐降低,在添加量达到4%后,变化趋缓;C3粉团最大扭矩值逐渐增大,在添加量达到4%后降低;C5-C4的差值在添加量2%时达到最大值,在3%时最低,随后略有增加。

The effects of different addition amounts of pregelatinized glutinous rice flour( baced on the mass of pregelatinized glutinous rice flour as 100 %) on the determination parameters of different quality glutinous rice flour in the mixing tester were studied. The results showed that the variation trends of C2,C3,C4 and C5 of the two kinds of glutinous rice flour were similar with the increase of the addition of pregelatinized glutinous rice flour. The minimum torque value of C2 decreased and the change slowed down after adding 4 % pregelatinized glutinous rice flour. The maximum torque value of C3 increased,and then decreased after adding to 4 %. The difference value of C5 and C4 reached the maximum at2 %,with the lowest at 3 %,followed by a slight increase.