不同制粉方式制得的糙米粉性质及糙米米线品质研究

Properties and Quality of Brown Rice Flour and Brown Rice Noodles Pulverized by Different Methods

比较挤压膨化米糠回添法糙米粉、未处理米糠回添法糙米粉与全粉碎法糙米粉的糊化特性、水合特性与热特性,并将3种糙米粉制作为糙米米线后对其蒸煮品质、质构特性、结晶特性以及感官品质进行研究。结果表明,挤压膨化米糠回添法糙米粉与未处理米糠回添法糙米粉的回生值分别比全粉碎法糙米粉高14.2%与27.8%;未处理米糠回添法糙米粉的水溶性指数最高,比挤压膨化米糠回添法糙米粉与全粉碎法糙米粉分别高104.0%与99.7%。糙米米线品质方面,挤压膨化米糠回添法糙米粉制得的糙米米线蒸煮损失率最低,质构特性表明其硬度最大,且具有较好的咀嚼性与回复性;另外,挤压膨化米糠回添法糙米粉制得的糙米米线感官评价总分最高,较未处理米糠回添法糙米粉与全粉碎法糙米粉制得的糙米米线分别提高13.9%与19.2%。

The pasting properties,hydration properties and thermal characteristics of extruded rice bran-added brown rice flour,untreated rice bran-added brown rice flour and fully crushed brown rice flour were compared,and the cooking quality,texture properties,crystallization characteristics and sensory quality of the three brown rice noodles were studied after these three brown rice flours were made into brown rice noodles.The results indicated that the setback of extruded rice bran-added brown rice flour and untreated rice bran-added brown rice flour were 14.2%and 27.8%higher than that of fully crushed brown rice flour,respectively.The water solubility index of untreated rice bran-added brown rice flour was the highest,which was 104.0%and 99.7%higher than that of extruded rice bran-added brown rice flour and fully crushed brown rice flour,respectively.In terms of the quality of brown rice noodles,the cooking loss of brown rice noodles prepared by extruded rice bran-added brown rice flour was the lowest,and the texture properties showed that its hardness was the highest,and it had good chewiness and resilience.In addition,the total score of sensory evaluation of brown rice noodles prepared by extruded rice bran-added brown rice flour was the highest,which was 13.9%and 19.2%higher than that of brown rice noodles prepared by extruding rice bran-added brown rice flour and fully crushed brown rice flour,respectively.