期刊
JOURNAL OF CEREAL SCIENCE
卷 62, 期 -, 页码 45-49出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2014.12.007
关键词
Rice noodles; Semidry-milling; Characteristics of rice flours; Rice noodles qualities
资金
- Special Fund for Agro-scientific Research in the Public Interest [201303070]
- Core Research Budget of the Non-profit Governmental Research Institution (ICS, CAAS) [2014JB02]
To investigate the effects of semidry-milling on the quality attributes of rice flour and rice noodles, the properties of rice flours and cooking properties of rice noodles prepared with wet-, dry- and semidry-milled rice flours were characterized. The level of starch damage of semidry-milled rice flour at 30% moisture was significantly decreased to the level of wet-milled rice flour (P < 0.05); the whiteness of dry-milled rice flour was decreased compared with wet-milled rice flour (P < 0.05), while that of semidry-milled rice flour was not; the wet- and semidry-milled rice flours showed similar morphology and water hydration properties; the dry milling method reduced significantly the hardness, chewiness, and resilience of rice noodles (P < 0.05) compared with wet-milling, but semidry-milling did not; the cooking qualities of rice noodles produced by semidry-milling were comparable to wet-milling. It indicated the semidry-milling at 30% moisture may provide the protective effects on the characteristics of rice flours, which could be used to produce similar qualities of rice noodles to the wet-milling. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据