即食沙河粉品质与原料物化性质的关系

【摘要】 对六个大米样品的理化性质及凝胶质地进行了分析,并对这些性质与河粉质地之间的相关性进行了分析。直链淀粉含量与膨润力(r=-0.69P<0.05)、河粉硬度(r=0.89P<0.01)、弹性(r=-0.79P<0.01)、胶弹性(r=0.77P<0.01)具有很高的相关性。米粉溶解性与蒸煮损失(r=0.64P<0.05)、河粉胶弹性(r=0.77P<0.01)、咀嚼性r=0.65P<0.05正相关。米粉膨胀体积与河粉硬度r=-0.69P<0.05负相关;布拉班德糊化数据和凝胶质地参数与河粉质地参数有很高的相关性,在河粉原料选择时可作为快速、简便、准确预测河粉品质的方法。更多还原

【Abstract】 Six rice samples were evaluated for their physicochemical and gel textural properties, and the correlations between these properties and resulting HeFen texture were analysed as well. The amylose content of rice flours was highly correlated with swelling power (r=-0.69,P<0.05), HeFen hardness(r=0.89,P<0.01), springness(r=-0.79,P<0.01) and guminess(r=0.77,P<0.01). Rice flour solubility was positively proportional to cooking loss(r=0.64,P<0.05), HeFen guminess(r=0.77,P<0.01)and chewiness(r=0.65,P<0.05). Flour swelling volume was negatively correlated with HeFen hardness(r=-0.69,P<0.05). The textural parameters of gels formed in canister and general Brabender gelatinizational parameters were well correlated with actual HeFen texture and can be used as a rapid, convenient, and accurate method for predicting HeFen quality in selecting of Hefen raw materials.更多还原