Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles.
Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles.
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DOI：
10.3390/foods12091914
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发表时间：
2023-05-07
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影响因子：
--
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研究了不同退火条件下籼稻仁和籼稻粉的特性，并对用其制作的米粉的品质进行了测定。将天然IRK和IRF在去离子水中以1：3（w/v）的谷粒或面粉与水的比率和50、55、60和65 °C的温度退火12和24小时。退火使IRK的糊粘度增加，而使IRF的糊粘度降低。退火IRK和IRF表现出的糊化焓变和相对结晶度的增加。退火的IRK凝胶显示出更高的硬度，退火的IRF凝胶显示出更大的弹性。与天然米粉不同，退火IRK面条表现出更密集的孔隙，而退火IRF面条表现出更松散的微观结构。随着退火温度和时间的增加，退火IRK和IRF面条表现出增强的拉伸性能。在65 °C下退火12 h后，IRF米粉的断裂应变是天然米粉的2.7倍。简而言之，IRK和IRF表现出不同程度的退火敏感性。退火对IRF的影响比IRK更显著。本研究强调了在米粉中使用退火IRK和IRF的可能性。
In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.
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