Study on Physical and Chemical Properties of Different Sizes Rice Powder

Abstract

Abstract: The physical and chemical propeties of 3 grain sizes rice powder ground by superfine grinding were comparied withgenerally ground rice powder. The results showed that the smaller the grain diameter distribution, the lower the protein content,the pasted temperature, the dextrin transparency, or the freeze-thaw stability, but the higher the rate of starch hydrolysis withenzyme, the heat stability of dextrin, the cooking character and dissolved solubility, or the larger the stop angle and slide angle.The subsidence and foam-holding capability were improved. It was stable for acid-resisting.

Key words: rice powder, superfine grinding, distribution of granule diameter, physical and chemical characters

PAN Si-Yi, WANG Ke-Xing, LIU Qiang. Study on Physical and Chemical Properties of Different Sizes Rice Powder[J]. FOOD SCIENCE, 2004, 25(5): 58-62.

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Study on Physical and Chemical Properties of Different Sizes Rice Powder

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