| 大米品种特性与面窝品质的相关分析 |
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| 引用本文： | 余晨,李雪,李秀娟,潘思轶,徐晓云.大米品种特性与面窝品质的相关分析[J].食品科学,2011(5). |
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| 作者姓名： | 余晨 李雪 李秀娟 潘思轶 徐晓云 |
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| 作者单位： | 华中农业大学食品科学技术学院; |
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| 摘 要： | 对大米的品种特性及其加工的面窝的感官品质和质构特性进行研究,并对二者的相关性进行探讨,确定面窝生产用原料大米的选择标准。结果表明:大米中蛋白质含量、直链淀粉含量和垩白度是评价大米品种的主要指标;大米直链淀粉含量与面窝品质呈显著正相关关系,可以作为面窝生产用原料大米的选择指标。
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| 关 键 词： | 面窝 大米 感官 质构 相关性 |
Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality |
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| YU Chen,LI Xue,LI Xiu-juan,PAN Si-yi,XU Xiao-yun.Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality[J].Food Science,2011(5). |
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| Authors: | YU Chen LI Xue LI Xiu-juan PAN Si-yi XU Xiao-yun |
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| Affiliation: | YU Chen,LI Xue,LI Xiu-juan*,PAN Si-yi,XU Xiao-yun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | Comparisons on quality characteristics and textural properties of salty doughnut samples based on glutinous rice,japonica rice or indica rice were conducted.Based on this,physico-chemical characteristics of different cultivars of indica rice and sensory and texture properties of processed salty doughnut were determined and meanwhile,an investigation to analyze correlations between indica rice characteristics and sensory and texture properties of processed salty doughnut was studied in order to provide evide... |
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| Keywords: | salty doughnut rice sensory evaluation texture correlation |
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