“头子”对鲜湿米粉品质的影响

为明确“头子”对米粉品质的作用,本文研究了“头子”的性质及添加量对鲜湿米粉品质的影响。结果表明,“头子”的水合特性和糊化粘度随浸泡时间增大；鲜湿米粉随“头子”添加量的增加,吸水性先增大后减小,硬度、咀嚼性先增加后降低,最佳添加量为10%。“头子”-发酵籼米粉的流变特性表明添加“头子”可以改善“头子”-发酵籼米粉体系的粘弹性；鲜湿米粉的电镜结果表明添加“头子”使鲜湿米粉孔洞增多变大。“头子”对鲜湿米粉的影响主要是通过改变微观结构来改善鲜湿米粉的品质。

Qualities of Fresh Rice Noodles Affected by Recycling Rice Noodles

In order to clarify the effect of recycling rice noodles on the quality of fresh rice noodles, the properties of recycling rice noodles, and the quality of fresh rice noodles with the addition of recycling rice noodles were studied. The results indicated that the water hydration properties and pasting viscosity of recycling rice noodles increased with soaking time. With the increase of recycling rice noodles, the water absorption index, hardness and chewiness of fresh rice noodles increased first and then decreased, and the best addition content was 10%. The rheological properties showed that adding recycling rice noodles could improve the viscoelasticity of recycling rice noodles-fermented rice flour system. The scanning electron microscope of fresh rice noodles exhibited that the holes of fresh rice noodles increased and enlarged with the addition of recycling rice noodles. The effect of recycling rice noodles on fresh rice noodles is mainly to change the microstructure of noodles.