浸泡和加热后面粉类大米的物理化学特性
Seon-Min Oh1,2, Hye-Sun Choi1, Jieun Kwak1
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, 16429 Gyeonggido Korea.
Food science and biotechnology
|May 12, 2025
概括
这项研究表明,经过热处理的粉状大米在浸泡后完全凝化,增加溶解度和膨胀力. 这种预凝的米粉是食品工业的可行的中间产品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 农业科学 农业科学
背景情况:
- 在全球范围内,米粉是主要的食品原料.
- 预凝化修改了大米面粉的性能,用于工业应用.
- 了解结构变化是优化大米面粉功能的关键.
研究的目的:
- 为了比较预凝粉类大米 (Baromi2) 和普通大米 (Samkwang) 的物理化学特性.
- 研究浸泡和加热对大米粉凝化和性能的影响.
- 评估热处理的米粉作为食品工业中介产品的潜力.
主要方法:
- 控制浸泡和热处理两种大米品种 (大米类型和普通大米).
- 分析粉的凝化程度,颗粒大小,可溶性和膨胀力.
- 对硬度,轻度,黄色和白度等物理性质的评估.
主要成果:
- 在加热前浸泡实现了100%的粉凝化,导致粉颗粒崩.
- 浸泡时间的延长减少了米粒的硬度,并减少了轻度,黄色和白度.
- 凝化导致了较大的粉糖聚合物,可溶性增加了两倍以上,并且在室温下具有膨胀能力.
结论:
- 浸泡期间的吸水对于热传递和水的结构变化至关重要.
- 预凝的粉类大米具有增强的可溶性和膨胀能力,表明它适合食品加工.
- 热处理的米粉,特别是面粉类型的米粉,在食品工业中显示出作为多功能中间材料的潜力.
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