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題名 | 不同熱處理對糯性米穀粉理化性質之影響 |
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作者 | 余嚴尊; | 書刊名 | 宜蘭農工學報 |
卷期 | 7 1993.12[民82.12] |
頁次 | 頁1-13 |
分類號 | 473 |
關鍵詞 | 糯米; 米穀粉; 膨發鎗熱處理; 濕熱處理; 理化性質; Waxy rice; Rice flour; Puffing gun heat treatment; Hydrothermal treatment; Physicochemical properties; |
語文 | 中文(Chinese) |
中文摘要 | 本研究係選用臺中秈糯1號(TCSW1)及臺中糯70號(TCW70)兩種糯米為原料,分 別進行膨發鎗熱處理及 121 ℃濕熱處理 5、10、15、20 分鐘,探討不同熱處理方式,糯性 米穀粉的理化性質如糊化度、糊化特性、保水力、溶解度、膨潤力及澱粉分子結構改變的情 形。 試驗結果顯示以膨發鎗熱處理之米穀粉糊化度會較濕熱處理為高, 二米種間 TCSW1 較 TCW70 為高。熱處理方式的不同,米穀粉之黏糊特性迥異,但膨發鎗熱處理之各項黏度值均 較濕熱處理低。米穀粉的保水力,均隨熱處理而大幅升高尤以膨發鎗熱處理後之保水力最大 。以膨發鎗熱處理之米穀粉,其溶解度會大幅上升,但經濕熱處理者卻略為下降,且隨著濕 熱處理時間增長,米穀粉之溶解度漸增,而不同米種間則以 TCW70 的溶解度較 TCSW1 為高 。膨發鎗熱處理會使米穀粉之膨潤力略為提升,但經濕熱處理者則較不明顯。在澱粉結晶型 態上,兩種糯性米穀粉經不同熱處理後,其 A 型結晶皆消失,僅顯示繞射強度的不同。 |
英文摘要 | Two varieties of waxy rice (TCSW1, TCW70) were treated by puffing gun or hydrothrermal at 121 ℃ for 5, 10, 15, 20 minutes. The effect of heat treatments on physicochemical properties of waxy rice flour such as gelatinization, pasting behaviour, water binding ability, solubility, swelling prower and structure of starch granules was studied. Gun-puffed heat treated rice flour had higher degree of gelatinization thanhyrothermal treated rice flour, and TCSW1 had higher value than TCW70. Different heat treatment caused different pasting behaviour, and gun-puffed heat treated rice flour had low viscosity than hydrothermal treated rice flour. Heat treatment increased water binding ability of rice flour was increased by puffing gun heat treatment, but was lower by hydrothermal treatment. However, increasing hydrothermal treatment time improved the solubility of rice folur, and TCW70 had higher solubility than TCSW1. Puffing gun heat treatment increased swelling power of rice flour, but hydrothermal treatment did not caused significant change. From X-ray diffracograms of starch granules, both two heat treated waxy rice flours disappeared type A patterns and only had different diffraction intensities. |
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