CHEMICAL AND PHYSICOCHEMICAL CHANGES OF RICE DURING STORAGE AT DIFFERENT TEMPERATURES
CHEMICAL AND PHYSICOCHEMICAL CHANGES OF RICE DURING STORAGE AT DIFFERENT TEMPERATURES
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DOI：
10.1016/s0733-5210(09)80182-3
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发表时间：
1990-01-01
影响因子：
3.8
通讯作者：
CHRASTIL, J
中科院分区：
文献类型：
--
作者：
CHRASTIL, J
对三种典型的N.美国品种的大米（长，中，短）在不同温度下储存的物理化学和功能特性的广泛的影响揭示了存储。储藏过程中米粒膨胀和吸水量增加。米粉的堆积密度和面团的气体保留也增加。面粉的颜色强度大大增加。另一方面，在相同条件下研磨的面粉的平均粒度在储存期间减小。提出了一种基于蒸煮颗粒分布曲线数学分析的测定蒸煮颗粒粘性的新方法。在储存过程中，粘性大大降低。熟中粒比长粒和短粒粘。这些变化在较高的贮藏温度下更为明显。
The study of three typical N. American varieties of rice grains (long, medium and short) stored at different temperatures revealed an extensive influence of storage on physicochemical and functional properties of the rice. Swelling and water absorption of rice grains increased during storage. Bulk density of rice flours and gas retention of the doughs also increased. Color intensity of flours greatly increased. On the other hand, the average particle size of flours milled under the same conditions decreased during storage. A new simple method for measuring stickiness of cooked grains based on mathematical analysis of distribution curves of cooked clusters was developed. The stickiness greatly decreased during storage. Cooked medium rice grains were more sticky than long or short grains. All these changes were more pronouced at higher storage temperatures.