| Popis: |
Objective： To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food. Methods: The japonica rice was soaked at （20, 35, 50, 65, 80 ℃） for 15 min, using low-field nuclear magnetic resonance, differential scanning calorimetry, texture analyzer, colorimeter, etc. to study its cooking characteristics, thermal characteristics, texture and color difference to reflect its retrogradation characteristics. Results: When the soaking temperature was 50 ℃, the soaking temperature was lower than the starch gelatinization temperature. After short-term retrogradation, it was conducive to the retention of moisture in the rice grains, with the best taste, the highest brightness, and a low degree of retrogradation. Conclusion: Soaking temperature lower than starch gelatinization temperature is beneficial to improve its short-term retrogradation. |
