| 发芽糙米糊化特性研究 |
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| 引用本文： | 郭晓娜,朱永义.发芽糙米糊化特性研究[J].粮食与油脂,2004(2):10-12. |
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| 作者姓名： | 郭晓娜 朱永义 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214036
2. 州工程学院粮油食品学院,郑州,450052 |
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| 摘 要： | 利用热差扫描仪(DSC)对发芽糙米,糙米和白米的糊化特性进行研究,结果表明糙米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最高;碾减率为16.7％白米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最低;发芽糙米糊化起始温度(To)、峰值温度(Tp)高于碾减率为16.7％白米,低于碾减率为8.3％白米。
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| 关 键 词： | 发芽糙米 糊化特性 热差扫描仪 |
| 文章编号： | 1008-9578(2004)02-0010-03 |
| 修稿时间： | 2003年12月25 |
Study on Gelatinization Properties of Germinated Brown Rice |
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| GUO Xiao-na,ZHU Yong-yi.Study on Gelatinization Properties of Germinated Brown Rice[J].Cereals & Oils,2004(2):10-12. |
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| Authors: | GUO Xiao-na ZHU Yong-yi |
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| Abstract: | Gelatinization properties of germinated brown rice.brown rice and polished rice was studied by DSC. The results showed that To. Tp and Tc of brown rice was highest, To. Tp and Tc of polished rice (16.7% Degree of Milling) was lowest, and To. Tp of germinated brown rice was higher that that of polished rice (16.7% Degree of Milling), while lower than that of polished rice (8.3% Degree of Milling). |
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| Keywords: | Germinated brown rice Gelatinization properties DSC |
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