自然发酵对米粉力学性质的影响

通过对整粒大米(籼米)自然发酵，探讨传统自然发酵法对米粉力学性质的影响。研究发现随着发酵时间的增加，米粉的硬度和最大破断应变及塑性呈递增趋势，杨氏模量与最大破断应力随着发酵时间的增加先增加而后减少，屈服强度呈减少趋势。而不同发酵时间、浓度为5％大米粉的糊化流体都属于非牛顿假塑性流体，在相同温度下，剪切应力随剪切速率的增加而增大，表观粘度随剪切速率的增加而减少。发酵7天的大米粉糊化流体的剪切应力和表观粘度在不同温度和剪切速率下都较其他样品大。

Effects of Natural Fermentation on the Mechanical Properties of Rice Dough

The objective in this paper was to investigate the mechanical proper t i es during the natural fermentation process of the milled whole rice granules.T he results revealed that the hardness,maximum breaking strain and plasticity of th e rice noodles tended to increasing, but the yield intensity tended to decre asin g along with the increase of the fermentation period.Youngs modulus and the maxi mum breaking stress achieved peak values after 4 days of fermentation and then d ecreased.5% paste made from fermented rice dough was non-Newtonian,pseu doplas tic fluid.The shear stress and apparent viscosity of rice dough samples f ermente d for 7 days were higher than other samples.