Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (4): 65-70，96.doi: 10.3969/j.issn.1000-565X.2010.04.013

• Food Science & Technology • Previous Articles     Next Articles

Effect of Ageing Time of Paddy on Quality Characteristics of Rice Noodles

Liang Lan-lan1  Zhao Zhi-min2   Wu Jun-hui2   Wu Qiu-ting2   Chen Jia-dong2  Ning Zheng-xiang1   

  1. 1.School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China;2.Guangdong Institute of Cereal Science,Guangzhou 510050,Guangdong,China
  • Received:2009-07-07 Revised:2009-09-15 Online:2010-04-25 Published:2010-04-25
  • Contact: 宁正祥（1956-），男，教授，博士生导师，主要从事食品生物化学研究．E-mail：fezhning@scut．edu．cn E-mail:lainlie@yahoo．cn
  • About author:梁兰兰（1973-），女，博士生，高级工程师，主要从事粮油食品加工的研究．
  • Supported by:

    粤港关键领域重点突破项目（2008A024200005）; 广东省科技计划项目（2006B20901004）

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Abstract:

This paper reveals the effects of ageing time of paddy on the characteristics of rice noodles such as textural properties,thermal properties,relative crystallinity of rice starch crystal and fatty acid value of paddy,and the relationships between the textural properties and the three other characteristics are discussed.The results show that the ageing time greatly affects the tension and shearing properties of rice noodles.When the ageing time prolongs,the maximum break stress,the shearing stress,the maximum break strain and the break work all increase.More-over,correlation analyses indicate that（1） there exist significant relationships between the break work of rice starch gel and the DSC start temperature,the peak temperature,the DSC peak area as well as the enthalpy（P〈0.05）,and between the peak height and the break wok（P〈0.01）;（2） the relative crystallinities of both sub-crystals and crystals are related not only to the maximum break stress of rice starch gel（P〈0.01） but also to the shearing stress and the break work（P〈0.05）;and（3） there is no significant relationship between the fatty acid value of paddy and the tension and shearing properties of rice noodles（P〉0.05）.

Key words: paddy, ageing time, rice noodles, textural property, rice starch, thermal property, relative crystallinity