| 糯米及其淀粉性质的研究(一)——粘度曲线及抗剪切性 |
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| 引用本文： | 黄立新,姜欣,高群玉,黄天世,杨宜功.糯米及其淀粉性质的研究(一)——粘度曲线及抗剪切性[J].河南工业大学学报(自然科学版),1998(3). |
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| 作者姓名： | 黄立新 姜欣 高群玉 黄天世 杨宜功 |
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| 作者单位： | 华南理工大学碳水化合物研究室，广东省农科院水稻研究所 |
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| 基金项目： | 国家自然科学基金,广东省自然科学基金 |
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| 摘 要： | 测定了荆香糯等５种糯米粉在不同浓度，不同ｐＨ和蔗糖存在时糊的粘度曲线，以及其抗剪切性。与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
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| 关 键 词： | 糯米 米粉 糊粘度 |
STUDY ON THE PROPERTIES OF GLUTINOUS RICE AND STARCH VISCOSITY CURVES AND RESISTANT TO SHEARING |
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| Huang Lixin,Jiang Xin,Gao Qunyu,Huang Tianshi,Yang Yigong.STUDY ON THE PROPERTIES OF GLUTINOUS RICE AND STARCH VISCOSITY CURVES AND RESISTANT TO SHEARING[J].Journal of Henan University of Technology Natural Science Edition,1998(3). |
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| Authors: | Huang Lixin Jiang Xin Gao Qunyu Huang Tianshi Yang Yigong |
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| Affiliation: | Huang Lixin 1 Jiang Xin 1 Gao Qunyu 1 Huang Tianshi 2 Yang Yigong 1 |
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| Abstract: | The viscosity curves of five varieties of glutinous rice flour paste were determined under different concentration of flour,acid,alkali and sugar,as well as stability against shearing.Compared to corn starch,the weak retrogradation is main characteristic of glutinous rice flour paste,and some samples have better stability against shearing. |
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| Keywords: | glutinous rice rice flour viscosity of paste |
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