The Influence of Different Milling Techniques on the Quality of Large Rice Noodles and Fresh and Wet Rice Noodles
The study is to provide theoretical basis for rice noodles as commercial products and to provide reference for industrial production of fresh and wet rice noodles.Large rice noodles are made by dry grinding,semi-dry grinding and wet grinding,the physical and chemical indexes of large rice noodles and the quality indexes of fresh and wet rice noodles are measured,and the data are analyzed by PCA and PLS-VIP.The results show that there is no significant difference with the wet grinding particle size(D50 34.90-36.94 μm)and 0.68％of damaged starch content(1.09％),which has low attenuation value(548-722 cP)and regeneration value(153-1 762 cP),and the rice products have good regeneration resistance.In terms of fresh and wet rice noodles,wet grinding powder and 25％and 30％semi-dry grinding method powder made of fresh and wet rice noodles are of excellent quality.PLS-VIP analysis shows that the particle size and damaged starch will affect the quality of fresh and wet rice noodles.
milling processrice flourfresh wet rice flourphysical and chemical propertiesquality comparison
NETL
NSTL
万方数据
维普
