Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
Add to Favorite Get Latest Update

Influences of Rice Varieties and Grinding Processes on Rice Flour Characteristics

The properties of rice flour is important for rice food. To investigate the influences of dry grinding (without water) and wet grinding (with water) processes on various kinds of rice, the characteristics of rice flour was determined for five varieties(Xieyou 46,Shanyou 64,Fengaozhan,Zhongzao18 and Yuefu). They were different in the areas of chalkiness, gel consistency, amylose content and gelatinization temperature. Results indicated that: after grinding, the flour temperature through the dry method(38~ 43 ℃ ) was about 20 ℃ higher than that through the wet method, which were both under the gelatinization temperature of rice flour (65~ 85 ℃ ). Moreover, the damaged starch content of flour(6%~8%), the water holding capacity(WHC) and water solubility index(WSI) all of which were obtained from dry grinding method, were higher than those of rice flour obtained from wet grinding respectively.
【CateGory Index】: TS213.3
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 2 Hits
1 ZHU Wen-dong et al(AnKang University,Ankang,Shaanxi,725000);Analysis on Agronomy and Quality Properties of Introduced Rice Germplasm[J];Journal of Anhui Agricultural Sciences;2009-31
2 ZHAO Ze-sheng(Natural Healthy Food Research Institute,Food Science and Engineering Department,College of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 201101,China);Research and Utilization of Special Rices[J];North Rice;2007-06
Chinese Journal Full-text Database 10 Hits
1 WEI Zong-ping (Dept. Mechanical & Elect. Engn.,Baoji Univ. Arts & Sci.,Baoji 721007,Shaanxi,China);Effects of screw geometry shape parameter on the properties of multi-purpose food processing and shaping machine[J];Journal of Baoji College of Arts and Science(Natural Science Edition);2005-02
2 ZHANG Zhi-sen,TAN Zhi-guang,PAN Yuan-feng(Dept.of Food Science and Engineering,Jinan University,Guangzhou 510632,China);The Extrusion Performance Analysis of DS-32 Twin-screw Extuder[J];Packaging and Food Machinery;2006-02
3 ZHANG Ze-qing(Department of Food Engineering,Shaanxi Normal University,Xi′an 710062,China);Food Extrusion Technology[J];Packaging and Food Machinery;2007-06
4 WEI Xin-lin,XIA Wen-shui (School of Food Sci. & Tech., Southern Yangtze University, Wuxi, 214036,China);Study on Characteristics of Chitooligosaccharides[J];Fisheries Science;2004-02
5 MENG Shuang1,SHEN De-chao2( 1. Light Industry College, Harbin University of Commerce, Harbin Heilongjiang 150076, PRC; 2. Engineering College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC );Variations of gelatinization degree of rice starch in extrusion[J];Journal of Northeast Agricultural University;2005-01
6 YANG Ze min 1,WANG Wei jin 1* ,LAN Sheng yin 2,XU Zhen xiu 2,ZHONG Fang xu 2,WANG Meng 2 (1 College of Plant Science and Technology, 2 College of Life Science and Technology, Huazhong Agriculture University, Wuhan Hubei 430070, China);Separation of three types of starch fractions in rice and the microstructures of endosperms before and after gelatinization[J];Journal of Chinese Electron Microscopy Society;2003-04
7 Wang Zhong * Gu Yunjie Chen Gang Xiong Fei Li Yunxiang Agronomy Department, Agricultural College of Yangzhou University, Yangzhou 225009 *Corresponding author,Wangzhong@yzu edu cn;Rice Quality and its Affecting Factors[J];Molecular Plant Breeding;2003-02
8 Chen Anzhong,Lu Haiming(Guangdong Zhanjiang Machinery Mfg.Group Co.,Zhanjiang 524012,China);Improvement of Screw for Venting Cold Feed Extruder[J];Guangdong Chemical Industry;2005-09
9 HUANG Qiang, LUO Fa-xing, YANG Lian-sheng (Carbohydrate Lab, College of Food Engineering and Biotechnology, South China University of Technology, Guangzhou 510640, China);PROGRESS OF RESEARCH ON THE STARCH GRANULES[J];Polymeric Materials Science & Engineering;2004-05
10 DU Xian-feng 1, XU Shi-ying 2, WANG Zhang 2 (1. Dept. of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.School of Food Science and Technology, Wuxi University of Light Industry, Wuxi 214036, China);Determination of molecular weight of pueraria lobata(Willd.) Ohwi amylose[J];Journal of Hefei University of Technology(Natural Science);2001-02
【Secondary References】
Chinese Journal Full-text Database 3 Hits
1 CHEN San-bao et al(Institute of Bioengineering,Yichun University,Yichun,Jiangxi 336000);Protein Extraction from Broken Rice and Preparation of Porous Starch[J];Journal of Anhui Agricultural Sciences;2007-14
2 Mo Zimei,Xu Jindong,Zhao Siming;Research Progress on Cooked Rice[J];Cereal & Feed Industry;2008-11
3 Zhang Hong,*Lin Xiangyang,Zhu Rongbi,Peng Shumei,Lou Guangqing,Zhang Lijing,Li Yanhui(College of Biological Sci.& Tech.,Fuzhou University,Fuzhou,Fujian350108,China);Study on the Influencing Factors for Processing of Characteristics of Starch Products[J];Academic Periodical of Farm Products Processing;2008-11
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved