Zhang Ziwen, Shang Mengshan, Chen Xiaoyu, Dai Lei, Ji Na, Qin Yang, Wang Yanfei, Xiong Liu, Sun Qingjie, Xie Fengwei
College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China.
Qingdao Special Food Research Institute, Qingdao 266109, China.
Foods. 2023 May 7;12(9):1914. doi: 10.3390/foods12091914.
In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (/) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.
在本研究中，评估了在不同条件下退火的籼稻籽粒（IRK）和面粉（IRF）的特性，并测定了用这些IRK和IRF制作的米粉的品质。将天然IRK和IRF在去离子水中以籽粒或面粉与水的比例为1:3（/），在50、55、60和65℃的温度下退火12小时和24小时。退火增加了IRK的糊化粘度，同时降低了IRF的糊化粘度。退火后的IRK和IRF的糊化焓变和相对结晶度均有所增加。退火后的IRK凝胶显示出更高的硬度，而退火后的IRF凝胶表现出更大的弹性。与天然米粉不同，退火后的IRK面条孔隙更致密，而退火后的IRF面条微观结构更疏松。随着退火温度和时间的增加，退火后的IRK和IRF面条的拉伸性能均增强。在65℃下退火12小时的IRF制成的米粉的断裂应变是天然米粉的2.7倍。简而言之，IRK和IRF对退火表现出不同程度的敏感性。退火对IRF的影响比对IRK的影响更显著。本研究突出了在米粉中使用退火后的IRK和IRF的可能性。
