摘要
利用热差扫描仪(DSC)对发芽糙米,糙米和白米的糊化特性进行研究,结果表明糙米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最高;碾减率为16.7％白米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最低;发芽糙米糊化起始温度(To)、峰值温度(Tp)高于碾减率为16.7％白米,低于碾减率为8.3％白米。
Gelatinization properties of germinated brown rice.brown rice and polished rice was studied by DSC. The results showed that To. Tp and Tc of brown rice was highest, To. Tp and Tc of polished rice (16.7% Degree of Milling) was lowest, and To. Tp of germinated brown rice was higher that that of polished rice (16.7% Degree of Milling), while lower than that of polished rice (8.3% Degree of Milling).
出处
《粮食与油脂》
2004年第2期10-12,共3页
Cereals & Oils
关键词
发芽糙米
糊化特性
热差扫描仪
Germinated brown rice
Gelatinization properties
DSC
