Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
Int J Biol Macromol. 2021 Jun 30;181:390-397. doi: 10.1016/j.ijbiomac.2021.03.160. Epub 2021 Mar 29.
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.
本研究旨在探讨破损淀粉对糯米粉特性和汤圆品质的影响。通过对半干法和干法碾磨米粉进行筛选和混合，制备了破损淀粉含量不同（2-8%）但粒径相同的糯米粉。破损淀粉含量的增加导致弹性模量（G'）、粘性模量（G″）和淀粉颗粒团聚增加，峰值黏度、下降值和焓变（ΔH）降低。在所有样品中，破损淀粉含量为 3%和 4%的米粉糊更稳定且具有结构，破损淀粉含量为 2%和 3%的米粉具有更好的糊化特性。就汤圆品质而言，破损淀粉含量低于 5%的糯米粉制成的汤圆具有紧实的结构、较弱的水分流动性、较少的水分损失、轻微的开裂以及理想的烹饪和口感特性。所有结果表明，破损淀粉含量低于 5%的糯米粉具有良好的面粉特性，适合制作汤圆。
