Study on Two Kinds of Prematuring Methods and Processing Conditions of Coarse Grains
In investigate the effects of different processing methods(steaming,baking and microwave)on the taste and quality of barley and red rice,this article uses sensory evaluation,rehydration rate,and gelatinization degree as evaluation indicators,and optimizes the process parameters of three processing methods using the control variable method.The optimal process conditions for pre ripening of barley are microwave power 650 W,time 2.0 min.The red rice was baked at 170℃for 15 min.The results can provide data support for the application of prematuring method in the processing of coarse grains and promote the development of the processing industry.
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