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題 名 | 米漿預糊化處理對碗粿組織形態之影響=Effect of Pre-gelatinization of Rice Paste on the Texture and Morphology of Rice Cake |
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作 者 | 王俊雄; 楊季清; 盧訓 ; 林子清; | 書刊名 | 食品科學 |
卷 期 | 25:2 1998.04[民87.04] |
頁 次 | 頁184-196 |
分類號 | 473.1 |
關鍵詞 | 預糊化; 糊化度; 黏度; 碗粿; 質地; 形態; Pre-gelatinization; Degree of gelatinization; Viscosity; Rice cake; Texture; Morphology; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗以1996年第一期作臺中在來1號稻米做為製作碗粿之原料。原料以溼磨處理,並經過預湖化後蒸煮成為碗粿。實驗結果顯示,在80℃進行預糊化處理,其黏度取對數後與預糊化加熱時間呈線性關係,其糊化度亦隨預糊化加熱時間加長而提高。米漿之不同預糊化加熱時間,會影響其所製成碗粿表面之凹陷程度,預糊化加熱時間過長會造成碗粿表面凹凸不平。碗粿上、中、下三層之水份、色澤、硬度及電子顯微鏡所照相片之細微結構,會隨著米漿預糊化加熱時間加長而變得較為均一。由實驗結果顯示,當黏度約8750mPa.s,糊化度接近50%時,碗粿表面之凹陷度最小,此點可能為預糊化處理之最適條件。 |
英文摘要 | The purpose of this study was to investigate the effect of pre-gelatination on the quality of rice cake. Taichung native 1 rice from 1996 was employed as the raw material for rice cake preparation. To make rice cake, raw rice was wet milled followed by pre-gelatinized before cooking. The results showed that during the pre-gelatinization process at 80℃, the linearity of the logarithmic transformation of the viscosity and heating time correlated highly. The degree of surface concave was significantly affected by the heating time. Over pre-gelatinization resulted in uneven surface concave. Scanning electron microscope morphology of the rice cake showed that better uniformity accompanied increasing of heating time. The lab results showed that the optimum pre-gelatinization conditions were a viscosity level of 8750mPa.s and a gelatinization degree of 50% with the lowest degree of holoowing. |
本系統中英文摘要資訊取自各篇刊載內容。