Effects of rice properties and emulsifiers on the quality of rice pasta
Effects of rice properties and emulsifiers on the quality of rice pasta
复制标题
DOI：
10.1002/jsfa.1019
复制
发表时间：
2002-01-15
影响因子：
4.1
通讯作者：
Lai, HM
中科院分区：
文献类型：
--
作者：
Lai, HM
以直链淀粉含量分别为306.8和185.2 g kg（-1）的两种商品米粉（GT Indica和GT Japonica）及其混合粉为原料，制作米粉。采用快速粘度分析仪（RVA）和差示扫描量热仪（DSC）研究了两种乳化剂（蒸馏单硬脂酸甘油酯（GMS）和市售乳化剂（KM 3000））对干米粉糊化特性和热特性的影响。与低直链淀粉米粉相比，高直链淀粉米粉的米面具有更好的挤压性能、更好的质构、更白的色泽、更少的蒸煮损失和更好的食用品质。低直链淀粉米粉的最大掺量为500 g kg（-1）。添加10 g kg（-1）的GMS可使米饭面条质地柔软、发粘度低、胶粘性低。扫描电镜研究表明，乳化剂的使用限制了淀粉颗粒的膨胀，特别是对于由高直链淀粉米粉制成的面食。(C)2001年，化学工业协会。
Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and 185.2 g kg(-1) respectively) and their blended flours were used to make rice pasta. The effects of two emulsifiers (distilled glyceryl monostearate (GMS) and a commercial emulsifier (KM3000)) on the pasting and thermal properties of dried rice pasta were investigated using a Rapid Visco Analyser (RVA) and a differential scanning calorimeter (DSC). The rice pasta made from high-amylose rice flour had better extrusion properties, better texture, whiter colour, less cooking loss and better eating quality than that made from low-amylose rice flour. The maximum amount of low-amylose rice flour that could be blended in for making an acceptable quality of rice pasta was 500 g kg(-1). A soft texture, low adhesiveness and low gumminess of cooked rice pasta were obtained by adding 10 g kg(-1) GMS. SEM investigations showed that use of an emulsifier restricted the swelling of starch granules, especially for the pasta made from high-amylose rice flour. (C) 2001 Society of Chemical Industry.