蜡质玉米粉与糯米粉物化性质比较  

Physicochemical Properties of Waxy Corn Flour and Glutinous Rice Flour

作　　者：汝医[1] 龚魁杰[2] 孙军[2] 徐秋萍[2] 

机构地区：[1]山东省农业科学院中心实验室,山东济南250100 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《现代食品科技》2008年第9期876-879,共4页Modern Food Science and Technology

摘　　要：本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。结果表明:糯米粉具有常温下透明度好、持水能力强等特点;而蜡质玉米粉则表现了较好的胶粘特性、冻融稳定性。蜡质玉米粉制粉方法的不同也影响其物化性质,干法制蜡质玉米粉的消化性好、溶解率高;湿法制蜡质玉米粉糊液的膨润力强、透明度高、冻融稳定性好、抗剪切能力强。Physicochemical properties of waxy corn flour and glutinous rice flour were studied in this work. The glutinous rice displayed high water-retaining capacity and transparency, while waxy corn flour showed good freezing and thawing stability and adhesiveness. Production methods of waxy corn flour also affected its physicochemical properties. The waxy com flour by dry-milling exhibited good digestibility and solubility, while that by wet-milling method had strongly swelling, high transparency, good freezing and thawing stability and fairly high shear stability.

关 键 词：蜡质玉米粉 糯米粉 物化性质 干法制粉 湿法制粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]