稻谷储存期对米粉制品品质特性影响机理研究

本文研究了储存期为0-18个月稻谷的DSC热特性、米淀粉晶体相对结晶度，米粉制品质构特性的变化，以及它们之间的相关性。研究结果表明稻谷的储存期增加可以改善米粉制品质构，表现在最大破断应力、剪切应力、最大破断应变和破断功增加，拉伸特性和抗剪切性能都更好。相关性研究结果表明：DSC起始温度、峰值温度、曲线峰面积、热焓值与破断功显著相关（P<0.05）。而峰高度与破断功呈极显著正相关（P<0.01）。米淀粉亚微晶相相对结晶度、晶相相对结晶度与最大破断应力极显著负相关（P<0.01）;与剪切应力、破断功显著负相关（P<0.05）。

Effect of Paddy Storage on Characteristics of Rice Noodles

Changes of DSC thermal properties, comparative crystal degree during 0-18 month storage of paddy were studied, as well as the characteristics of rice noodles made by those paddies. The results showed that rice noodles were better in max break stress, cutting stress, max break strain and break work when paddies had been stored for longer time. Correlation analysis showed that significantly relationships existed between DSC start temperature, peak temperature, DSC peak area, enthalpy and break work of rice noodles (P<0.05). And significantly relationships existed between peak height and break wok（P<0.01）. Significantly relationship existed between sub-crystal comparative degree, crystal comparative degree and max break strain of rice noodles（P<0.01）, while significantly relationship existed between them (P<0.05). All those indicated that characteristics of rice noodles could be forecasted by DSC thermal properties and crystal properties.