在西非储存期间,IR 841米的和面包制品特性发生变化
Muqsita Daouda1,2, Yann E Madode1, Santiago Arufe3,4
1Laboratoire de Sciences et Technologies Des Aliments, Université d'Abomey-Calavi, Abomey-Calavi 01 BP 526, Benin.
Foods (Basel, Switzerland)
|January 28, 2026
概括
在西非,在干燥条件下12个月存储米导致谷物特性发生显著变化,影响了其和面包的潜力. 储存期间的环境波动影响了大米的质量.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 米的质量很容易受到储存条件的影响,例如温度和湿度.
- 关于储存时间,环境波动和物理化学变化对大米质量和性能的综合影响的研究有限,特别是在西非.
研究的目的:
- 调查湿度-亚湿度 (HSH) 和干燥 (DRY) 储存条件对IR 841无米的物理化学特性和性能在12个月内的影响.
- 建立存储时间,环境波动和谷物和面粉特性变化之间的联系.
主要方法:
- 在HSH和DRY条件下保存了12个月.
- 监测了环境波动,谷物吸水能力 (WAC),面粉粉含量,可溶固体,粘度和颗粒大小.
- 储存后评估了的表现.
主要成果:
- 在干燥条件下储存的水经历了更大的环境波动.
- 在12个月的干燥条件下,谷物WAC增加了.
- 粉氨和可溶性固体在长达6个月的时间内保持稳定,特别是在HSH条件下.
- 在干燥条件下6个月后,性能有所改善.
- 在12个月后,在两种条件下,特别是干燥条件下,米粉的WAC下降,粘度达到峰值,颗粒大小显著增加.
- 由于长时间的储存,面包制造能力可能会减少.
结论:
- 在干燥储存条件下的环境波动显著改变了不米的米粒和面粉的特性.
- 储存时间会影响大米的质量,可能会降低其适用于面包的适度.
- 了解这些变化对于优化大米储存和保持西非大米的质量至关重要.
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