不同粒度超微粉碎米粉理化特性研究

试验比较了早籼米经超微粉碎后再进行分级的三个不同粒度范围米粉的理化特性，并以普通粉碎米粉为对照。实验结果表明，随着米粉颗粒粒径的减小，其粒度分布范围减小，蛋白质含量、糊化温度、糊化液的透光率和冻融稳定性降低，酶解速度、糊化液热稳定性、冲调性能及溶解度提高，米粉的休止角和滑角增大，糊化液沉降性能和对蛋白发泡体系的持泡能力增强，耐酸性基本稳定。实验表明大米经超微粉碎处理能改善米粉的特性，而且不同粒径范围的米粉理化特性也有一定的差异。

Physical and Chemical Properties of Rice Meals of Different Grain Size

The physical and chemical properties of 3 types of rice meal of different grain size ground with superfine grinding was compared with standard rice meal.The results showed that the smaller the grain size was,the lower the meal protein content,the gelatinization temperature,the gelatin transparencey and the freeze-thaw stability were,and the higher the rate of starch hydrolysis with enzyme and the heat stability of gelatin were.The rice meal of superfine grain size showed better cooking character,higher solubility,and larger stop angle and slide angle.The gelatin of the superfine grain size rice meal improved foam-holding capacity and was stable in acid-resistance.