焙炒糙米理化性质的研究  

Study on physical and chemical properties of the roasted brown rice

作　　者：涂清荣[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品科技》2005年第2期8-11,共4页Food Science and Technology

摘　　要：对焙炒前后糙米的糊化度、brabender黏度、颗粒表面结构等理化性质进行研究,采用气相色谱-质谱(GC-MS)联用技术对糙米焙炒前后的挥发性香味物质进行比较,得出糙米在焙炒前后的糊化性质有大的改变,糙米经焙炒后香味物质明显增加。The properties such as gelatinization degree, brabender viscosity and granular surface configuration of the brown rice were studied in this research. The alterations of these properties during the processing of roasting were also studied. The gelatinization properties during roasting were changed obviously. We used GC-MS to study volatile flavor components, and we found the volatile flavor components of the roasted brown rice also increased obviously.

关 键 词：焙炒糙米 糊化性质 挥发性香味物质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]