不同品种和粒度对米粉糊化特性及米蛋糕品质的影响

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

为研究不同品种和粒度米粉对米蛋糕品质的影响,选取粳米、籼米、糯米三个品种,分别制备80、100、120、140目的米粉。通过测定不同品种和粒度米粉的糊化特性、米蛋糕的质构特性和感官品质等,采用定性方法分析得出不同品种和粒度米粉对米蛋糕品质的影响。结果表明:随着目数的增加,米粉小颗粒受到的机械损伤增大,水分迅速蒸发,米粉的水分含量逐渐减小;小颗粒粉体更容易吸水膨胀,糊化温度逐渐减小。而衰减值和回生值逐渐增大,峰值黏度和最终黏度先增大后减小;随米粉目数的增加,米蛋糕的咀嚼性逐渐减小,而硬度和弹性逐渐增大,内聚性和感官评分先增大后减小;不同品种米粉的糊化特性、老化特性以及蛋糕品质等均存在差异,米粉粒度对蛋糕品质具有一定的影响。在过筛目数为120目时,蛋糕的感官得分达到最高。当米粉过筛目数在140目粒径较小时,质地过于松软,食用时咀嚼性差,口感欠佳,蛋糕品质下降。相比于糯米粉而言,粳米粉和籼米粉更适宜制作蛋糕,由粳米粉为原料制作的蛋糕品质更好。综上所述,过筛目数为120目的粳米粉更适合制作蛋糕。

In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively. By measuring the gelatinization properties of rice flour, texture properties and sensory quality of rice cakes of different varieties and particle sizes, qualitative methods were used to analyze the influence of different varieties and particle sizes of rice flour on the quality of rice cakes. The results showed that: With the increase of mesh number, the mechanical damage of small rice flour particles increased, the water evaporated rapidly, and the moisture content of rice flour gradually decreased;Small particle powder was more likely to absorb water and expand, and the gelatinization temperature gradually decreased. While the decay value and the regeneration value gradually increased, the peak viscosity and final viscosity first increased and then decreased;With the increase of rice flour mesh number, the chewiness of rice cakes gradually decreased, while the hardness and elasticity increased gradually, and the cohesion and sensory scores first increased and then decreased;There were differences in the gelatinization characteristics, aging characteristics and cake quality of different varieties of rice flour, and the particle size of rice flour had a certain influence on the cake quality. When the sieving mesh number was 120, the sensory score of the cake reached the highest. When the sieved mesh of rice flour was smaller than 140 mesh, the texture was too soft, the chewiness was poor when eating, the taste was not good, and the quality of the cake was reduced. Compared with glutinous rice flour, japonica rice flour and indica rice flour were more suitable for making cakes, and the quality of cakes made from japonica rice flour was better. To sum up, the 120-mesh japonica rice flour is more suitable for making cakes.