米粉の理化学的性質および調理特性に及ぼす微粉化の影響

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概要

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• In order to develop various types of rice powder products and improve their eating qualities, experiments were made for modification of the physicochemical properties and cooking properties of milled rice. Samples of rice powder in mean particle size of 40μm, 20μm, 5μm and 2.5μm were obtained by changing the number of revolutions of a counter jet mill. The smaller the particle diameter was, the more the moisture content decreased, while no difference was observed in the crude protein content, crude ash content, amylose content and whiteness among them. With the progress in milling of rice, an increased degree of damaged starch and an increased rate of expansion by moisture were observed as well. In respect of the cooking and processing properties, as the particle diameter became smaller, the hardness and viscosity of the batter increased, while the viscosity of the rice powder gel decreased. With regard to the color tone of the gel by a color meter, no difference was observed in L value and a value between the particle diameters, while significant difference was observed in b value between them, which indicated that the smaller the particle diameter was, the more the yellow color was intensified. As a conclusion, it can be said that since the rice powder in particle size of 5μm and 2.5μm had a higher rate damaged starch and higher water absorbency, they are readily adaptable to preparation of creamy or liquid batter and they are useful in improvement of the texture of products having low concentration.

• 2003-03-31

著者

• 長沼 誠子

  秋田大学教育文化学部

• 長沼 誠子

  秋田大

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