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題 名 | 磨粉方法對糯性米穀粉熱焓特性及組織結構之影響=Thermal Characteristics and Microstructure 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 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁314-330 |
分類號 | 473.1 |
關鍵詞 | 米穀粉; 磨粉方法; 熱焓特性; 組織結構; 十字複曲折性; Rice flour; Milling method; Thermal characteristics; Microstructure; Birefringence; |
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。實驗結果顯示,hammer乾磨及半乾磨米穀粉的粒徑中央值(PS 50)最大約200 μm,而濕磨米穀粉兩品種的PS 50皆在20μm以下。濕磨米穀粉的糊化起始溫度(To)最低,且隨著米穀粉之粒度增大而增加。在糊化尖峰溫度(Tp)方面,濕磨米穀粉之Tp最低,其它各磨粉處理之米穀粉的Tp均相近。對吸熱焓值(ΔH)的影響,二米種皆以grinding半乾磨米穀粉最低,濕磨最高。乾磨米穀粉可觀察到米胚乳細胞的碎片,並發現部份米澱粉失去十字複曲折性(birefringence),顯示澱粉顆粒結構受到破壞破損。濕磨米穀粉可清楚的看到澱粉顆粒單獨存在且具十字複曲折性。電子顯微照相圖中發現,濕磨法所製之米穀粉粒徑最小且分佈較為均勻(10-30μm),而hammer半乾磨米穀粉每一大顆粒表面附著許多米澱粉顆粒,乾磨米穀粉表面則較平滑。不同磨粉方法會影響糯性米穀粉之米穀粉熱焓特性及組織結構,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 (TCSW 1) from the first crop of 1994 were applied as samples Rice milling alone with or without water and using different types of mills profoundly affected the ultimate properties of the rice flour. In this study, three mill types and six different milling methods are used to mill the waxy rice, and the differences in the thermal characteristics and microstructure changes of the waxy rice flour are examined. From particle size distribution analysis, the data showed that dry milling of hammer-milled flour and semi-dry milling of hammer-milled flour gave coarser flour, that dry milling of cyclone-milled and dry milling of turbo-milled produced an even distribution, and that wet milling of stone-milled flour produced finer flour (PS50<20 μm). From DSC analysis, wet milling of stone-milled flour produced the lower peak temperature (Tp) while semi-dry grinding-milled produced the lower enthalpy (ΔH). Birefringence was partially absent in the dry milled rice flours, suggesting that the ordered structure of the starch granule was disrupted. However, the X-ray diffraction patterns were not affected. From all the results, we concluded that different milling methods produced different thermal characteristics and microstructure changes in the waxy rice flours, and that these characteristics significantly affected the property of rice end products. |
本系統中英文摘要資訊取自各篇刊載內容。