摘要
对同一品种不同整精米率稻米的蒸煮特性以及米饭中的整粒和碎粒的质构特性进行试验 ,结果表明 :整精米率越高 ,米饭膨胀体积越大 ,大米蒸煮过程中米汤中的干物质越少 ;米饭中碎粒的硬度和粘附力小于整粒的硬度和粘附力 ,但是碎粒的硬度与粘附力的比值比整粒的大 ,整粒米饭的食用品质比碎粒米饭好。同一品种稻米中 。
Cooking quality of rice with different percentage of head rice and the texture of cooked rice (from both broken rice and head rice) are studied. The results are as follows: the higher the percentage of head rice is, the less the dry substance leaves in cooking water, and the more the rice expands during cooking. The hardness(H) and adhesive force(-H) of cooked broken-rice are smaller than those of cooked head-rice. However the value (H/-H)of cooked broken-rice is higher than that of cooked head-rice,which demonstrates the better eating quality of head rice than that of broken rice. Comparing with a same rice resource, the higher the percentage of head rice is,the better is the rice eating quality.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第5期8-10,共3页
Journal of the Chinese Cereals and Oils Association
