[Objective]This study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles.[Methods]Brown rice flours with average particle sizes(D[4,3])of 370,86,62,47,and 30 μm were prepared using low-temperature impact milling.Noodles were made from each flour,and their starch short-range ordered structure,crystalline structure,cooking quality,and texture properties were analyzed.[Results]Both the short-range order and relative crystallinity of starch in brown rice noodles first increased and then decreased with decreasing particle size.Hardness and chewiness also followed this trend.Noodles prepared from flour with a moderate particle size(D[4,3]of 86 μm)showed the highest starch order,crystallinity,hardness and chewiness,indicating optimal quality.[Conclusion]Moderate milling produces brown rice flour with an ordered structure,enhancing the hardness,chewiness and overall quality of brown rice noodles.
关键词
糙米/粒径/淀粉结构/直条米粉/质构
Key words
brown rice/particle size/starch structure/rice noodles/texture
维普
万方数据