| 挤压膨化对糙米理化特性的影响 |
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| 引用本文： | 朱永义,赵仁勇,林利忠.挤压膨化对糙米理化特性的影响[J].中国粮油学报,2003,18(2):14-16. |
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| 作者姓名： | 朱永义 赵仁勇 林利忠 |
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| 作者单位： | 1. 郑州工程学院食品工程系,郑州,450052
2. 湖南金健米业有限公司,常德,415000 |
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| 摘 要： | 挤压膨化过程中，糙米的淀粉、脂肪、蛋白质、膳食纤维及植酸都发生了有益的变化，淀粉颗粒增大，淀粉颗粒间距加大，有利于生产新型糙米食品。
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| 关 键 词： | 挤压膨化 糙米 理化特性 质构 淀粉颗粒 糙米食品 |
Influence of Extrusion on Texture and Physicochemical Properties of Brown Rice |
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| Zhu Yongyi,Zhao Renyong,Lin Lizhong.Influence of Extrusion on Texture and Physicochemical Properties of Brown Rice[J].Journal of the Chinese Cereals and Oils Association,2003,18(2):14-16. |
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| Authors: | Zhu Yongyi Zhao Renyong Lin Lizhong |
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| Affiliation: | Zhu Yongyi 1 Zhao Renyong 1 Lin Lizhong 2 |
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| Abstract: | The physicochemical properties of starch,fat,protein,dietary fiber,and phytate in brown rice changed beneficially during extrusion process.The size of starch granule enlarged and the space between starch granules increased.It is helpful for developing new type brown rice food by extrusion. |
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| Keywords: | brown rice extrusion texture physicochemical properties |
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