糙米粉粒径对糙米直条米粉品质的影响

The effect of brown rice flour particle size on the quality of brown rice noodles

[目的]改善糙米直条米粉品质。[方法]采用低温冲击磨制备平均粒径(D[4,3])分别为370,86,62,47,30μm的糙米粉,并分别制备糙米直条米粉,考察糙米直条米粉淀粉短程有序结构、晶体结构、蒸煮品质和质构特性。[结果]糙米直条米粉淀粉短程有序度和相对结晶度随着粒径的减小呈先升后降的趋势,硬度和咀嚼性也呈先升后降的趋势,由适中粒径(D[4,3]为86μm)糙米粉制作的糙米直条米粉的淀粉短程有序度和相对结晶度最高,硬度和咀嚼性最大,品质最好。[结论]适度粉碎有利于糙米粉中的淀粉在直条米粉制作过程中形成更有序的结构,提高糙米直条米粉的硬度和咀嚼性。

[Objective]This study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles.[Methods]Brown rice flours with average particle sizes(D[4,3])of 370,86,62,47,and 30μm were prepared using low-temperature impact milling.Noodles were made from each flour,and their starch short-range ordered structure,crystalline structure,cooking quality,and texture properties were analyzed.[Results]Both the short-range order and relative crystallinity of starch in brown rice noodles first increased and then decreased with decreasing particle size.Hardness and chewiness also followed this trend.Noodles prepared from flour with a moderate particle size(D[4,3]of 86μm)showed the highest starch order,crystallinity,hardness and chewiness,indicating optimal quality.[Conclusion]Moderate milling produces brown rice flour with an ordered structure,enhancing the hardness,chewiness and overall quality of brown rice noodles.