【摘要】 以RVA为研究手段,研究米糠膳食纤维对不同类别大米粉糊化特性的影响。结果表明:随着米糠膳食纤维添加量的增加,籼米粉、粳米粉、籼糯米粉的糊化温度增高,峰值黏度、最终黏度、衰减值和回生值减少;粳糯米粉的峰值黏度、最终黏度、衰减值和回生值都是先减少后增大,分别最高下降20.2%、13.8%、26.4%和9.6%。更多还原

【Abstract】 The effect of dietary fiber from rice bran(DFRB) on the pasting properties of different rice flour was investigated by using rapid viscosity analyzer. The results showed that adding DFRB resulted in increasing of pasting temperature, decreasing peak viscosity, final viscosity, breakdown value and setback value of indica rice flour, japonica rice flour and indica waxy rice flour, respectively. However, the peak viscosity, final viscosity, breakdown value and setback value of japonica waxy rice flour all decreased firstly and then increased by adding DFRB, and the highest decreasing degrees were 20.2 %, 13.8 %, 26.4 %, 9.6 %, respectively.更多还原