关键词: 大米, 淀粉特性, 米线品质

Abstract: The starch properties of 14 paddy species were analyzed and the relationship between the characteristics of ricestarch and the qualities of rice vermicelli was discussed in this paper. The regression models among each quality index of ricevermicelli and the amylose content, solubility, expansibility and aging value of starch were established respectively. Theresults indicated that amylose content had the greatest influence on the qualities of rice vermicelli. All factors amongamylose content, solubility, expansibility and aging value of rice starch had remarkable influence on boil loss, restoringwater time, breaking rate and taste, but only amylose content had remarkable influence on processing effect.

Key words: rice, starch character, rice vermicelli processing quality