Martínez-Bustos F, Delgado L L, Victorio M G, Morales S E
Facultad de Química, Centro Universitario, Cerro de las Campanas, Universidad Autónoma de Querétaro, Qro. Mexico.
Arch Latinoam Nutr. 1997 Mar;47(1):50-6.
Commercial brown and yellow milled rice submitted to inappropriate storage conditions were characterized and utilized to develop instant flours that were used in the preparation of atoles. The grains were classified as long-thin; the average size was 2.13 x 6.79 mm. The milling yields obtained in laboratory with paddy rice were 70% brown rice and 60% milled rice. Brown rice and yellow milled rice had similar amylose contents, 22.5 and 25.6% respectively. Gel consistency was soft with low gelatinization temperature (63-68 degrees C) for both samples. Field fungi, such as Helminthosporium oryzae, and storage fungi, such as Aspergillus spp, were present in paddy, yellow milled and commercial rice. The fungus Helminthosporium oryzae, Aspergillus spp, and Penicillum spp were not present in instant flours. Instant flours were prepared by soaking the grain in water, and then steaming, drying and milling it. The highest values for water absorption index were obtained from yellow milled instant rice flour. The color of yellow milled instant rice flour varied from white ("L") to pale yellow (lesser values of "b"). The lower viscosity of the instant flours indicates the breakdown of polymers and reveals that unintact starch granules were not present in instant flours. Protein and ash contents of brown and milled rice were unaffected by hydrothermal process, and the lipid content showed only little changes. Sensory analyses carried out on the atoles prepared with instant flours considered them acceptable, specially for products made from milled yellow rice.
对处于不当储存条件下的市售糙米和黄米进行了特性分析，并利用它们开发了用于制作阿托莱斯（一种墨西哥玉米糊）的速溶面粉。这些谷物被归类为细长型；平均尺寸为2.13×6.79毫米。在实验室中用稻谷获得的碾磨产率为70%的糙米和60%的精米。糙米和黄米的直链淀粉含量相似，分别为22.5%和25.6%。两个样品的凝胶稠度均较软，糊化温度较低（63 - 68摄氏度）。田间真菌，如稻瘟病菌，以及储存真菌，如曲霉属，存在于稻谷、黄米和市售大米中。稻瘟病菌、曲霉属和青霉属在速溶面粉中不存在。速溶面粉是通过将谷物浸泡在水中，然后蒸煮、干燥和研磨制成的。吸水性指数最高的值来自黄米速溶米粉。黄米速溶米粉的颜色从白色（“L”值）到浅黄色（“b”值较小）不等。速溶面粉较低的粘度表明聚合物发生了分解，并且表明速溶面粉中不存在完整的淀粉颗粒。糙米和精米的蛋白质和灰分含量不受水热过程的影响，脂质含量仅略有变化。对用速溶面粉制作的阿托莱斯进行的感官分析认为它们是可接受的，特别是对于用黄米制作的产品。
