Studies of Rice Flour Gelation in the Processing of Rice Noodles

被引：0
|
作者：
Sun, Qingjie [1 ]
Zhang, Zhaoli [1 ]
Xiong, Liu [1 ]
Dai, Lei [1 ]
机构：
[1] Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao, Peoples R China
来源：
ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5 | 2013年 / 634-638卷
关键词：
rice noodles; gelation; starch; protein; STARCHES; AMYLOSE;
D O I：
10.4028/www.scientific.net/AMR.634-638.1518
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Rice starch played an important role in the processing of rice noodles. There were significant differences in physicochemical properties such as gelatinization, swelling power, RVA paste viscosities and textural properties between rice flour and rice starch. Spectroscopic properties and crystalline properties of rice flour and rice noodles were studied by fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The results revealed that rice starch played an important role in the preparation of rice noodles. Rice protein could affect the pasting properties and textural properties of rice flour. XRD results showed during rice noodles preparation, rice starch crystal type changed from A-type to V-type. Differential scanning calorimeter (DSC) results showed that in the processing of rice noodles, the crystalline structure re-formed which indicated some amylopeetin were associated orderly. We conclude that both amylose and amylopectin were associated during the processing of rice noodles.
引用
收藏
页码：1518 / 1522
页数：5
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