Thermal and rheological properties of brown flour from Indica rice

文献类型： 外文期刊

第一作者： Ye, Lingxu

作者： Ye, Lingxu;Zhou, Sumei;Liu, Xingxun;Wang, Changsheng;Wang, Shujun

作者机构：

关键词： Brown rice flour;Rheology properties;Pasting properties;Thermal properties

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN：

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收录情况： SCI

摘要： The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G' higher than G ''. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： S5

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