Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China
文献类型: 外文期刊
第一作者: Tong, Li-Tao
作者: Tong, Li-Tao;Zhong, Kui;Liu, Liya;Zhou, Xianrong;Zhou, Sumei;Gao, Xiaoxu;Wang, Li;Lin, Lizhong;Liu, Yejia
作者机构:
关键词: Rice noodles;Semidry-milling;Characteristics of rice flours;Rice noodles qualities
期刊名称:JOURNAL OF CEREAL SCIENCE ( 影响因子:3.616; 五年影响因子:3.891 )
ISSN:
年卷期:
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收录情况: SCI
摘要: To investigate the effects of semidry-milling on the quality attributes of rice flour and rice noodles, the properties of rice flours and cooking properties of rice noodles prepared with wet-, dry- and semidry-milled rice flours were characterized. The level of starch damage of semidry-milled rice flour at 30% moisture was significantly decreased to the level of wet-milled rice flour (P < 0.05); the whiteness of dry-milled rice flour was decreased compared with wet-milled rice flour (P < 0.05), while that of semidry-milled rice flour was not; the wet- and semidry-milled rice flours showed similar morphology and water hydration properties; the dry milling method reduced significantly the hardness, chewiness, and resilience of rice noodles (P < 0.05) compared with wet-milling, but semidry-milling did not; the cooking qualities of rice noodles produced by semidry-milling were comparable to wet-milling. It indicated the semidry-milling at 30% moisture may provide the protective effects on the characteristics of rice flours, which could be used to produce similar qualities of rice noodles to the wet-milling. (C) 2015 Elsevier Ltd. All rights reserved.
分类号: S5
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