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題 名 | 顆粒大小對米穀粉物理性質及熱焓特性的影響=Effect of Particle Size of Rice Flour Flour on Physical Properties and Thermal Characteristics |
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作 者 | 王俊權; 張永和; | 書刊名 | 食品科學 |
卷 期 | 24:3 1997.06[民86.06] |
頁 次 | 頁319-330 |
分類號 | 346.217 |
關鍵詞 | 米穀粉; 顆粒大小; 理化性質; 糊化與回凝之熱特性; Rice flour; Particle size; Physicochemical properties; Thermal properties of gelatinization and retrogradation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討不同的顆粒大小(40-250 mesh)米穀粉,對其物理性質及熱焓特性的影 響。 實驗結果顯示, 三個樣品間的基本成分並沒有顯著差異, 但臺農秈 19 的直鏈澱粉 (27.2 % ) 高於其他二個樣品。 米穀粉顆粒愈小, 則其破損澱粉含量愈高。 對於膨潤力 (swelling power)、 溶解度 (solubility) 及米穀粉的凝膠黏稠度 (gel consistency) 顯 示,隨著米穀粉顆粒愈小,膨潤力有增大的趨勢,但當加熱溫度上升至 85 ℃以上,顆粒大 小對膨潤力則無影響。米穀粉的溶解度則隨顆粒愈小有增加的趨勢。根據示差掃瞄熱卡分析 儀 (DSC) 分析結果得知,米穀粉顆粒愈小, 其尖峰溫度 (Tp) 愈低,熱焓值愈小,且糊化 溫度範圍愈窄。米穀粉顆粒大小對回凝的影響顯示,顆粒愈小其回凝的尖峰溫度 (Tp) 愈低 ,且熱焓值有降低的趨勢。 |
英文摘要 | The purpose of this study was to investigate the effects of different particle sizes (40-250 mesh) on the physical and thermal properties of rice flour. In the results, no difference (p<0.05) was found in the proximate composition for the three tested rice flours. The highest amylose content was found in TNuS19 (27.2%) and the lowest in TC189 (15.0%). The damaged starch content of the rice flour increased with a decrease of particle size in the range of 40-250 meshes sieve. Considering the swelling power, solubility, and gel consistency of the rice flour, the swelling power increased with a decrease of particle size, but no difference was found when the rice flour was heated to above 85 ℃. The solubility had the same tendency to inicrease with the decrease of particle size. However, the gel consistency of the riceflour was higher with lager particle size. According to the analysis of differential scanning calorimetry, the smaller particle size of rice flour, the lower peak temperature (Tp) and enthalpy of gelatinization, also with narrower gelatinization temperature range. In addition, the effect of particle size on retrogradation showed the same tendency as did the gelatinization properties. Smaller particle size of rice flour was correlated with lower peak temperature and enthalpy of retrogradation. |
本系統中英文摘要資訊取自各篇刊載內容。