ABSTRACT The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G’) and loss modulus (G”) increased gradually as pea starch increased. The rheological properties of modified starch suggested that the formation of hydrogen bonds and better cross-linked networks were responsible for the structural changes. However, the swelling power and water solubility were significantly reduced with increasing levels of pea starch, consequently reducing the pasting viscosities of rice flour. The results of swelling power and pasting viscosity might be due to high amylose content in samples. Rice noodles with the addition of pea starch had harder texture. Pea starch played a positive role in improving the cooking qualities of rice noodles by significantly reducing their cooking loss. The results revealed the possibility of blending rice flour with pea starch up to 25 g/100 g to produce rice noodles of acceptable textural properties and cooking quality.

中文翻译：

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添加豌豆淀粉对米粉结构特性的影响及其对膨化米粉质构特性的影响

摘要研究了豌豆淀粉（1030%）对米粉特性（即膨胀力、水溶性、流变特性、糊化特性）的影响。随着豌豆淀粉的增加，储能模量（G'）和损耗模量（G”）均逐渐增加。改性淀粉的流变特性表明氢键的形成和更好的交联网络是结构变化的原因。然而，随着豌豆淀粉含量的增加，膨胀力和水溶性显着降低，从而降低了米粉的糊化粘度。溶胀力和糊化粘度的结果可能是由于样品中直链淀粉含量高。添加了豌豆淀粉的米粉质地更硬。豌豆淀粉显着减少了米粉的蒸煮损失，对改善米粉的蒸煮品质起到了积极的作用。结果表明，将米粉与豌豆淀粉混合至多 25 克/100 克是可能的，以生产具有可接受的质地特性和烹饪质量的米粉。