Abstract: Rapid Visco Analyser (RVA), X-ray diffraction and FTIR were used to study the effects of different drying methods (freeze-drying, hot-air drying, microwave drying equipment) on the aging characteristics of instant rice flour.
The results showed that the absorbance ratio, crystallinity, gelatinization temperature and retrogradation value of instant rice flour obtained by hot air drying were the largest at infrared 1 047/1 022 cm-1, indicating that the aging degree of instant rice flour obtained by freeze-drying was the smallest, followed by microwave drying.
The rehydration rate and rehydration time of instant rice flour obtained by different drying methods were studied. The rehydration rate of freeze-drying was the best and that of hot-air drying was the worst. The rehydration performance of instant rice flour may be related to its aging degree in drying process.
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