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題 名 | 磨粉方法對糯性米穀粉理化特性之影響=Physicochemical Properties Changes in Waxy Rice Flours Using Different Milling Methods |
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作 者 | 陳季洲; 盧訓; 呂政義; | 書刊名 | 中國農業化學會誌 |
卷 期 | 36:3 1998.06[民87.06] |
頁 次 | 頁272-282 |
分類號 | 473.17 |
關鍵詞 | 米穀粉; 磨粉方法; 破損澱粉; 微細結構; Rice flour; Milling method; Damaged starch; Microstructure; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗係採用 1994 年第一期作之臺中糯 70 號(圓糯)及臺中秈糯 1 號(長糯 )為試驗材料,探討三種磨粉方式(乾磨、半乾磨及濕磨)及六種機械磨粉方法對其理化特 性之影響。實驗結果顯示兩品種之磨粉溫度皆以乾磨法的磨粉溫度最高,半乾磨居中,濕磨 法最低。 原料米穀粉的保水力以 grinding 半乾磨法最高,濕磨法最低,hammer 半乾磨及 乾磨法居中。破損澱粉方面,以 grinding 半乾磨米穀粉最高,破損澱粉含量之多寡會顯著 影響水結合力( p < 0.05 )。兩品種之膠體過濾層析之結果發現,支鏈澱粉皆約在第 15 管附近有一大分佈區,唯獨 grinding 半乾磨米穀粉,在第 24 ∼ 29 管附近有一小分佈區 ,這是由於 grinding 半乾磨法製粉時物理性的破壞造成澱粉顆粒的破損,並造成澱粉部份 糊化而導致低分子量支鏈澱粉的增加。不同磨粉方法會影響糯性米穀粉之微細結構,這些性 質可作為米穀粉品質及加工指標之參考。 |
英文摘要 | Taichung Waxy 70 (TCW 70) and Taichung Sen Waxy 1 (TCSW1) of the first corp in 1994 were applied as samples. Milling with or without water and milling in different types of mills to make flour profoundly affected the ultimate properties of the milled rice flour. Three mill types and six different milling methods were used to mill the waxy rice, and the differences in the chemical components and physicochemical properties of the waxy rice flour were examined. The results showed that dry milling methods produced higher milling temperature than did others. Semi-dry grinding-milled flour showed highly damaged starch, which resulted in high water holding capacity and gel consistency. The gel filtration profile showed one main distribution area in fraction number 15 for each sample and the semi-dry grinding-milled flour ad small molecules in the fraction number between the tube of 24 to 29. It is suggested that the impact of grinding created mechanical forces which cauased the starch to degrade to low molecular weight amylopectin (LMWAP). From all the results, we conclude that the milling method affects the physicochemical properties of the waxy rice flour, and that these characteristics play an important role in the quality index of rice products. |
本系統中英文摘要資訊取自各篇刊載內容。