【摘要】 本文研究了不同化学添加剂对稻米淀粉粘度的影响。发现不同的添加剂由于化学性质以及与淀粉的相互作用的机理不同，对稻米淀粉粘度有不同程度的影响。认为在食品加工过程中，机理相同的化学添加剂之间可相互替代，并可利用粘度速测仪（RVA）测定淀粉的粘度变化以控制食品品质。更多还原

【Abstract】 This paper reports the effects of the chemical additives on the viscosity of rice starch by RVA (Rapid Visco Analyzer). Results indicated that different additives had different effects on rice starch viscosity depending on properties of chemicals and their interaction with the rice starch. The chemicals which shared the same mech anisms of effects could be replaced each other to improve nutrition. Food quality might be controlled through monitoring the change of viscosity using RVA during food processing.更多还原