The rice was treated by microwave and hot air drying at low temperature (45 ~C) and high temperature (65 ~C) at constant temperature. Compared with the natural air drying control group, the changes of germination rate, iodine blue value, soluble protein content, amylose content (including solubility and insolubility) and gelatinization characteristics were studied.
The results showed that at low temperature, the iodine blue value, soluble protein content and soluble amylose content of paddy were increased, while the insoluble amylose content was decreased, compared with the natural air-drying control group, the microwave drying equipment and hot air drying treatment showed lower minimum viscosity, larger breakage value and lower final viscosity in gelatinization properties, thus improving the quality of paddy.
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