GELATINIZATION, PASTING CHARACTERISTICS AND COOKING BEHAVIOR OF EGYPTIAN RICE VARIETIES IN RELATION TO AMYLOSE AND PROTEIN CONTENTS

被引：9

作者：

ELSAIED, HM ^{[1
]}

AHMED, EA ^{[1
]}

ROUSHDI, M ^{[1
]}

ELATTAR, W ^{[1
]}

机构：

[1] FAC AGR KAFR EL SHEAKH,AGR RES CTR,KAFR EL SHEAKH,EGYPT

来源：

STARKE | 1979年 / 31卷 / 08期

关键词：

D O I：

10.1002/star.19790310808

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelatinization and pasting characteristics of milled powder of shortgrain rice varieties gave Amylograms which generally exhibited lower gelatinization temperatures and longer gelatinization times than long‐grain varieties. Galatinization temperatures and peak viscosities were independent of amylose and protein contents; the drop in viscosity at 94 °C generally was negatively correlated with protein content but positively correlated with amylose content. The maximum volume‐expansion ratio and water absorption ratio for short‐grain varieties were lower than with the long‐grain varieties, and the two ratios were also related to the amylose content. Apparently cooking period was the principle factor for controlling the degree of cooking. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：270 / 274

页数：5