- 期刊
Explosion-Puffing Effect on Rough Rice Properties
稻穀之爆米花特性
摘要
本實驗以三種不同直鏈澱粉含量的稻穀，使用傳統高壓驟降加工方式製備爆米化，並探討其特性。各品種爆米花皆膨發成薄片狀之網狀結構，且澱粉分子亦有降解。由其吸水指標、溶解度、膨潤力、可溶性總醣及還原醣量、糊化度、黏度連續之變化曲線及X-射線繞射圖譜，發現糯米產品與非糯米產品之特性不同，且不同品種之非糯米產品間亦有差異，顯示不同稻穀之爆米花有其獨特的品質。而在本試驗條件下高直鏈澱粉含量稻穀不宜用作爆米花的材料。
關鍵字
無資料並列摘要
In this experiment, three cultivars of rough rice with different amylose contents were treated under traditional explosion-puffing process and their characteristics were studied. The explosion-puffed rices were highly expanded with a film-like net inner structure. The degradation of starch molecules did happen during the process. Based on their water absorption index, water solubility, swelling power, soluble total sugars and reducing sugars, degree of gelatinization, viscoamylograms, and x-ray diffraction patterns, the properties of waxy rice products were apparently different from those of non-waxy rice products. They were also different even among the non-waxy rice samples. It was indicated that the product from the different rices under the same treatment had its characteristic properties and that the high amylose rough rice might not be suitable for preparing the explosion-puffed product.