| 制粉工艺对大米粉淀粉成分的影响 |
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| 引用本文： | 崔凯凯,钟山.制粉工艺对大米粉淀粉成分的影响[J].食品工业,2012(7):39-42. |
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| 作者姓名： | 崔凯凯 钟山 |
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| 作者单位： | 四川大学轻纺与食品学院食品工程系 |
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| 摘 要： | 采用不同制粉工艺制备大米粉并测定其中损伤淀粉和直链淀粉的含量,试验表明:与干磨制粉相比,湿磨制粉可以明显降低损伤淀粉的产生,且得到的大米粉中直链淀粉含量高,但磨浆却会导致部分可溶性直链淀粉流失。
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| 关 键 词： | 大米 制粉工艺 损伤淀粉 直链淀粉 |
Effects of Milling Technology on Starch Composition of Rice Flour |
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| Cui Kai-kai,Zhong Shan.Effects of Milling Technology on Starch Composition of Rice Flour[J].The Food Industry,2012(7):39-42. |
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| Authors: | Cui Kai-kai Zhong Shan |
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| Affiliation: | Food Engineering Department,Light Industry and Food Engineering College,Sichuan University(Chengdu 610065) |
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| Abstract: | Different methods were used to get 5 kinds of rice flour.The content of damaged starch and amylase were also measured.The results showed that compared with dry milling,the production of damage starch could be obviously reduced by wet milling and the content of amylase was larger,but the loss of some soluble amylose could be also caused by grinding. |
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| Keywords: | rice milling technology damaged starch amylose |
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