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Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles
Buckwheat noodle Germination Pasting property Preharvest sprouting Starch
2010/3/4
The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grai...
Application of Instrument-Based Multiple Texture Measurement of Cooked Milled- Rice Grains to Rice Quality Evaluation
amylose palatability protein quality
2009/9/9
The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Studies on the Texture of Cooked Rice:III. Varietal differences in the texture of cooked rice
Cultivar Cooked rice Eating quality Glutinous rice Nonglutinous rice Rice kernel Texture
2009/8/6
Ninety seven rice cultivars including nonglutious and glutinous rice both of japonica and indica subspecies were investigated to clarify the varietal influence on the textural parameters of cooked ri...
Principal Component Analysis of Starch Digestibility and Physicochemical Properties Related to Texture of Rice
α-amylase Glycemic index Rice Principal component analysis
2009/7/7
Starch digestibility and texture of rice were studied in 58 rice cultivars and lines in the IRRI core collection and rice germplasm bank of Gunma Agricultural Technology Center. The principal compone...
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2010/8/12
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...
Relating microstructure, sensory and instrumental texture of processed oat
oats processing texture sensory evaluation
2010/8/12
This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour...