The rice flours were hydrolyzed using α-amylase (A), α-amylase and xylanase (AX), and α-amylase, xylanase and β-amylase (AXB). The effects of different enzymatic rice flour hydrolysates (ERH) on the quality of the fermented rice cake (FRC) were determined at 25 °C for 4 days. ERH had higher porosity, water absorption index, water solubility index and lower viscosity than the control. Moisture content of FRC center decreased significantly after 4 days. Specific volumes of fresh A-, AX- and AXB-FRC were higher than the control. Color of fresh A-FRC was closer to that of the control. AXB-FRC had lower hardness and firming rate than other samples during storage. After 4 days of storage, FRC with ERH had lower endotherm enthalpy and more uniform and clearer pore structure than the control. Therefore, the ERH with single or mixed enzymes could improve the structure of FRC, and extend its shelf-life.

中文翻译：

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不同糖酶对米粉理化特性和发酵米糕品质特性的影响。

用α-淀粉酶（A），α-淀粉酶和木聚糖酶（AX）以及α-淀粉酶，木聚糖酶和β-淀粉酶（AXB）水解米粉。在25°C下放置4天，测定了不同的酶促米粉水解物（ERH）对发酵米糕（FRC）品质的影响。与对照组相比，ERH具有较高的孔隙率，吸水率，水溶性指数和较低的粘度。4天后FRC中心的水分含量显着下降。新鲜A-，AX-和AXB-FRC的比容高于对照。新鲜的A-FRC的颜色接近于对照。储存期间，AXB-FRC的硬度和紧实度低于其他样品。储存4天后，具有ERH的FRC具有比对照组更低的吸热焓和更均匀，更清晰的孔结构。因此，