| Autor: |
Ying LIU, Ziyan WANG, Jianhui JIA, Boxin DOU, Yu ZHANG, Na ZHANG |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 201-206 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022080319 |
| Popis: |
The embryonic rice flour was roasted, pre-gelatinized, and extruded at a screw speed of 100 r/min, a moisture content of 30%, and an extrusion temperature of 50~90 ℃. The effects of different extrusion temperatures on the physicochemical properties of embryonic rice flour were investigated in the pre-gelatinization-low temperature extrusion process. The results showed that with the increase of extrusion temperature, the pasting degree of embryonic rice flour gradually increased. The contents of starch, fat, protein, and GABA decreased, while the contents of soluble dietary fiber increased significantly after the temperature exceeded 70 ℃. The water absorption index of embryonic rice flour decreased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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