Effect Of Whole And Broken Rice For Rice Flour During Storge

The rice flour,is easy to be stored and carried.In ancient times, people often use it as the march food, modern people as a good choice of replacement meal.Due to the high nutritional value, the rice can be used as the main material for the production of rice flour, in the production process of rice will produce some broken rice, broken rice has the high nutritional of value and low price,so it can be used to produce rice flour. Because of grain storage, there have a large number of aging meters every year, the usefulness of these aging meters stimulated the interest of researchers.Thus, this experiment with fennel, SuiJing10,HuiXiang ChaoBei 1 whole rice and broken rice as experimental materials, storaged by different ways. Samples will be packaged in the sealed bag,which full of mixture of conditioned gas (N2 and CO2) and sealed packaging. Then separately stored in two temperature, room temperature and 4℃.After every 30d, the physical and chemical indicators,such as, moisture, protein, starch, amylose content should be measured. After stored,the change of rice physical and chemical indicators, how to effect the rice flour pasting properties choud be studied, and compare the difference between whole rice and broken rice changes and impacts. After analysis we obtained that at 4℃ controlled atmosphere storage conditions of physical and chemical quality of raw rice is relatively stable, the quality of physical and chemical changes in the sample sealed packaging at room temperature packing the most significant. The first 120d, there is no difference between the physical and chemical indicators of rice. After 120d, there is more gluten in broken rice,resulting in change. About 80% of the total protein present in the PB-Ⅱ, the whole rice protein in PB-Ⅱ and PB-Ⅱ, PB-Ι mainly gliadin and globulin, PB-Ⅱ mainly albumin and gluten. Amylose rate of change faster than whole rice, may be the isoamylase stronger than whole rice.In order to study the aging characteristics of rice flour with the growth of rice storage time, in the same assay conditions, by using rapid visco analyzer (RVA), and the viscosity of rice increased with time. After storage 240d,the whole rice viscosity increased by (1628 ± 321)cP,and the broken rice viscosity increased by (1628 ± 321)cP, the whole rice viscosity higher than the broken rice about(720±198)cP. And it was increases slowest at 4℃ atmosphere storage conditions, so the cold atmosphere storage was beneficial to delay aging rice. At the same time,in order to study between the correlation of physical and chemical characteristics and viscosity index value of rice, use the SPSS software to analysis viscosity index and the physical and chemical characteristics of the rice correlation values. The results showed that,peak viscosity, trough viscosity, final viscosity and the content of water, starch, protein, amylose showed varying degrees of negative correlation. The lower the content of rice the higher peak viscosity, lower breakdown value, the higher gelatinization temperature, and the rice flour pasting is more difficult. Due to the lower protein, amylose content, etc.,in broken rice. The first 120d, there is no difference between the quality of rice. After 120d, the value of breakdown value for broken rice is large, showing poor stability of broken rice flour. The stable and sensory qualities of whole rice flour is better than broken rice.Research the pasting properties of rice flour by using differential scanning calorimeter (DSC). The results showed that:Under the same conditions, with the increase of storage time, the gelatinization enthalpy increased.The whole rice flour pasting temperature increased about (0.28±0.02)℃,the broken rice flour pasting temperature increased about (0.13±0.01)℃. The whole rice flour pasting temperature is (3.13±0.54)℃ higher than broken rice flour. With the increase of storage time, the gelatinization enthalpy of whole rice flour (△H) increased about (0.48±0.04)J·g-1,broken rice flour increased about (1.21±0.13)J·g-1,and the whole rice flour is (1.72±0.12)J·g-1 higher than broken rice flour, under 4℃ atmosphere storage conditions, increased slowly.After releasing the package, the viscosity characteristics of rice value were rise, and faster than the package. After storaging, the sensory quality of rice flour gradually decreased, the whole rice flour quality better than the broken rice. After releasing the package, the starch of rice samples in different simulated storage environments has different peak absorption intensity, the position of peak moved. This means,after releasing the package,hot and humid environment destroyed the original structure of rice starch, R values of starch were significantly higher in room temperature.This means, high temperature make the proportion of crystallization zone of starch increased, during storage, combined effect of high temperature and high humidity affects the crystalline structure of starch.