Rice Flour Blending And Effects Of Rheological Properties Of Starch On Rice Flour Quality

This paper studied the dry productive technology of making rice noodles,by theflour blending improve the quality of the rice flour, analyzed the correlation of theresults between texture quality and sensory evaluation and established the systemcomprehensive evaluation method of the rice through a lot of experiments. Throughstudy the drying process of rice, determination of the rice quality of different humidity,temperature and time dry conditions, by orthogonal experiments to determine the bestdrying conditions of the rice. By adding different starch, analysis of the impact ofstarch on the rice quality.The results show that the: single Xinyang rice production of rice noodles hard,while the Northeast rice production of high viscosity, through the different ratio ofrice to improve the effect of rice noodles quality, when the Northeast rice accountedfor40%to60%, Various ground rice index is fairly good.Through rice textureparameters and sensory evaluation of the correlation analysis can be seen: the TPAtestof hardness, chewiness, cohesiveness and tensile testing the maximum tensile forceare significant positive correlationand the sensory evaluation of chewiness, hardness,elastic; highly significant negative correlation with the viscosity.The rice texture testof hardness, chewiness and maximum tensile force and so on,can reflect thechewiness, hardness, stickiness, and other indicators of sensory evaluation.The drying relative humidity, drying time and drying temperature on rice noodlesquality with varying degrees of impact. On the basis of the single factors, select thedrying at elevated temperature of relative humidity, time; drying at constanttemperature of relative humidity, temperature, time; Dry cooling of relative humidity,time of the seven factors of three levels for the L18(37) orthogonal experiment. thenmade fuzzy comprehensive assessment on the specifications of tensile strength,chewiness, cooking loss, hardness, Quality score,etc. The results showed that theorder of the factors affecting rice drying quality is constant temperature dryingtemperature> drying at elevated temperature and relative humidity> constanttemperature drying time> cooling and drying time> constant temperature andrelativehumidity> cooling and relative humidity> Heating drying time. The best dryingprocess with a heating drying humidity85%, drying time110min; constant temperature drying humidity90%, drying time130min, drying temperature65℃; thecooling drying humidity65%, drying time of90min.Starch on the rice quality has important implications, starch characteristics areclosely related to rice quality. Rice starch has characters such as high crystal, doublerefraction phenomenon, higher penetration. In the production of rice flour, the level ofstarch content, especially the amylose proportion will directly influence the quality ofrice noodles. Modified potato starch can make the rice smoother, shiny, and improvethe elasticity, gluten, bite, extended shelf life and reduce the time of rehydration.Cassava starch is able to improve the gloss and toughness of the rice noodles, reducethe rate of broken bars, thereby improving the quality of rice. Studying the impact ofstarch on the rice quality by adding different amounts of the endogenous starch andexogenous starch. The results showed that: the different starches with differentamounts have different impact on rice quality, the impact of modified potato starchamong them over ground rice quality is maximal. Xin Yang rice adds4%modifiedpotato starch,and Northeast rice adds12%modified potato starch, the rice noodles arebetter.