热空气烤工艺对通过喷水方法滋的米的影响
Eun Hye Cho1, Jiseon Lee1, Ye-Won In2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, South Korea.
Food chemistry
|October 23, 2024
概括
热空气烤通过改变其结构和增加水的吸收来改善棕米的质地. 这一过程提高了口感,使烤米成为更有吸引力的选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
背景情况:
- 棕米的硬质地,由于其皮层,限制了它的食用性.
- 改善米质感对于更广泛的消费者接受至关重要.
研究的目的:
- 为了研究热空气烤对米形态,热性质和吸水性的影响.
- 为了将结构变化与后的风质和感官属性相关联.
主要方法:
- 米通过喷水来滋,然后经过受湿度控制的热空气烤.
- 分析了形态特征 (裂,裂) 和L*值.
- 评估了热性质,吸水性,风湿学分析 (tan δ,硬度,粘度),凝化和逆向.
- 后进行了纹理和感官评估.
主要成果:
- 湿度控制的烤显著影响了L*值,在20%的含水量时达到峰值.
- 烤温度影响了裂和裂的形成,导致水的吸收增加.
- 结构变化影响了后的质特性 (色 δ,硬度,粘度).
- 更高的烤温度增加了凝化程度;回归发生在130°C和150°C (15%的含水量).
- 纹理和感觉测试显示硬度增加与逆行相关.
结论:
- 热空气烤有效地改变了米的结构,增强了水的吸收,并影响了的质地.
- 这项研究展示了一种方法,通过控制烤来提高米的味道.
- 研究结果提供了有关造引起的结构变化与最终产品质量之间的关系的见解.
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