【摘要】 本文研究了 2 3种稻米储藏前后直链淀粉、不溶性直链淀粉及最适蒸煮加水量与质构特性的关系。结果表明 ,大米在 37℃条件下储藏 1年 ,直链淀粉、不溶性直链淀粉含量、蒸煮时最适加水量及米饭硬度均增加 ,而粘度及粘度 /硬度比值下降。另外还发现 ,不溶性直链淀粉含量与直链淀粉含量呈极显著正相关 ,以不溶性直链淀粉含量确定大米蒸煮时的最适加水量优于以直链淀粉含量确定的最适加水量。更多还原

【Abstract】 The changes in amylose content,the optimal ammount of adding-water for cooking (OAW) and the rice texture characteristics after storage for 4 months at 37℃ were studied.The results indicated that the amylose content,OAW and cooked rice hardness increased after storage,while the stickiness and stickiness/hardness ratio of cooked rice declined.Moreover,it was found that it was better to set up the OAW according to the content of insoluble amylose than to set up it according to the amylose content.The increase of cooked rice hardness after rice storge was positively correlated to the increase of insoluble amylose,and the decrease of cooked rice stickiness after rice storage was negatively correlated to the increase of insoluble amylose.更多还原