云南饵丝及其原料大米的全程粘度试验研究报告  

A RESEARCH REPORT ON TESTING THE WHOLE COURSE VISCOSITY DEGREE OF YUNNAN CAKE THREAD AND ITS RAW MATERIALS RICE

作　　者：李庆龙[1] 柯惠玲[2] 徐群英[2] 邓学德 

机构地区：[1]武汉粮食工业学院科研处 [2]武汉粮食工业学院粮工系 [3]云南德宏州粮食局

出　　处：《武汉粮食工业学院学报》1992年第3期1-5,共5页

摘　　要：本文使用布拉班德粘度仪,对三种大米及以其为原料加工的三种饵丝进行了全程粘度测试,探讨了原料大米的糊化温度和粘度特性对饵丝品质的影响,指出粘度回老值是反映饵丝复水方便性的重要指标。Brabender viscosimeter being used, the whole course viscosity characteristics of the three rices and the three cake threads produced with the previous rices AS the raw materials were tested. The influence of the geiatinization temperature and the viscosity characteristic upon the quality of the cake thread was discussed. And this paper points ont that the setback value of the viscosity degree is an important index reflecting the renew-water conveince of the cake thread.

关 键 词：饵丝 大米 粘度回老值 云南饵丝 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]