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題 名 | 糙米與不同品種之鼓式乾燥米穀粉及其沖泡後糊液的物性研究=The Physical Properties of Drum-Drying Rice Flour with Different Varieties and Brown Rice |
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作 者 | 須文宏; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁514-525 |
分類號 | 473.19 |
關鍵詞 | 鼓式乾燥; 米穀粉; 糊液黏度; 假密度; 溶解度; 離層; 色澤; Drum drying; Rice flour; RVA; Slurry viscosity; Bulk density; Solubility separation; Color; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗選用四種不同品種的精白米臺農六十七號(TN67)、臺中秈十號(TCS10)、臺中糯七十號(TCW70)、臺中秈糯一號(TCSW1),以及TN67的糙米進行實驗,以瞭解米種與碾白程度對沖泡型態米製產品沖泡特性的影響。實驗結果顯示,糙米製品假密度值較低,色澤較暗且偏黃,溶解度高,離層現象較顯著,且糊液黏度較低,但對乾燥前的糙米米漿予以適當持續準騰加熱後,可以大幅提昇其沖泡後糊液黏度。不同米種間製品的產品色澤及假密度等粉體特性無顯著差異,但沖泡後之糯性米種製品較非糯性米種製品具有顯著的高糊液黏度及低溶解度。 |
英文摘要 | The effects of varieties and brown rice on the physical properties of pregelatinized rice powder are very important information needed to develop instant rice flour products. Four milling rice varieties (TN67, TCS10, TCW70, and TCSW1) and one brown rice (TN67) were chosen for this study. The results showed that the brown rice product had lower bulk density, darker and yellowish color, higher solubility and separation. The brown rice slurry had very low viscosity, which increased viscosity with the feeding of properly boiled slurry. The physical properties, color and bulk density, of the different varieties of drum drying rice flours did not vary significantly. However, the slurry properties were different in that the products of the waxy varieties had significantly higher viscosity and low solubility. |
本系統中英文摘要資訊取自各篇刊載內容。