Liang L.-L.,South China University of Technology |
Zhao Z.-M.,Guangdong Institute of Cereal Science |
Wu J.-H.,Guangdong Institute of Cereal Science |
Wu Q.-T.,Guangdong Institute of Cereal Science |
And 2 more authors.
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | Year: 2010
This paper reveals the effects of ageing time of paddy on the characteristics of rice noodles such as textural properties, thermal properties, relative crystallinity of rice starch crystal and fatty acid value of paddy, and the relationships between the textural properties and the three other characteristics are discussed. The results show that the ageing time greatly affects the tension and shearing properties of rice noodles. When the ageing time prolongs, the maximum break stress, the shearing stress, the maximum break strain and the break work all increase. More-over, correlation analyses indicate that (1) there exist significant relationships between the break work of rice starch gel and the DSC start temperature, the peak temperature, the DSC peak area as well as the enthalpy (P < 0.05), and between the peak height and the break wok (P < 0.01); (2) the relative crystallinities of both sub-crystals and crystals are related not only to the maximum break stress of rice starch gel (P < 0.01) but also to the shearing stress and the break work (P < 0.05); and (3) there is no significant relationship between the fatty acid value of paddy and the tension and shearing properties of rice noodles (P > 0.05). Source