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《Journal of Chinese Institute of Food Science and Technology》 2002-02
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Influence of Natural Fermentation Technology on the Rheological Properties of Rice Noodle

Lu Zhanhui Li Lite Min Weihong Li Zaigui Eizo Tatsumi Food College of China Agricultural University, Beijing 100083 Japan International Research Center for Agricultural Sciences, Ministry of Agriculture , Forestry and Fisheries  
Our objective was to investigate the physical, chemical and rheological properties of the natural fermentated rice noodle, and try to make clear the influence mechanism of the traditional fermentation process on the sensory property. The results revealed both of starch and amylose content changed insignificantly. Protein, lipid and ash content in the rice granule decreased but free fatty acid content increased. Measured by an Instron rheometer, the fermentefl rice noodle has a lower stress maximum and higher strain maximum. It also obtained a chewy month feel by organoleptic evaluation. It was concluded that the fermentation seems exert its influences on the rice starch properties through removal of protein, lipid and minerals, and emancipated more unlimited starch granules previously bound to inclusion complexes with protein and/or lipids, and it is the unlimited starch that improved the rice noodle rheological properties.
【Fund】: 国家高校博士点基金(No.260241001)
【CateGory Index】: TS210
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