| Summary: | 碩士 === 中國文化大學 === 生活應用科學系 === 100 === This study to Taichung waxy number 70 rice for raw material test materials, the use of different heat treatment way（steamed, and puffed, and roasted） preparation pregelatinized rice flour, analysis and discuss the physical and chemical properties, such as: solubility, and swelling power, and water bsorption index, and differential scanning calorimetry （DSC）, and viscoamylograph, and particle size distribution, and polarizing microscope observation characteristics of change the situation. The trial-manufacture of Fon-Pen cake , explore the influence on the properties of pregelatinized rice flour products, to facilitate the application of pregelatinized rice flour and its development.
Results show that different heat treatment of pregelatinized rice flour in physical and chemical characteristic cooked all have differences. Protein content, swelling power and water absorption index , all showed that different heat treatment of pregelatinized rice flour are less familiar heat treatment of high pregelatinized rice flour. Three kinds of different heat treatment to Taichung waxy number 70 color of the analysis results show that by heat treatment processing after cooking after big changes in the white degree, with rice flour no significant differences of roasted processing pregelatinized rice flour after the change of the white is the most significant, and the appropriate color can increase consumers preferences for food and improve the acceptance. Three kinds of different heat treatment of pregelatinized rice flour was ripe for pasting viscosity all with initial viscosity value, of which the explosion of initial viscosity value of processing the highest, followed by steamed treatment and roasted processing, this property to pregelatinized rice flour used in instant steamed the materials of powder products and to join seasonings to use.
The results found by product production, the steamed, puffed and are roasted treatment pregelatinized rice flour of the physical and chemical properties of the differences. Three kinds of different heat treatment of pregelatinized rice flour make Fon-Pen cake, colour and lustre is analysis showed that a value to puffed processing are the highest, steamed times of roasted processing, the lowest. The b values in puffed processing are the highest, steamed times of roasted processing, the lowest. When a value and the higher the value b displays the deeper colour and lustre. Texture analysis showed that the steamed of the pregelatinized rice flour manufacture products processing, its hardness is the most hard; The puffed of processing pregelatinized rice flour products are made from soft sticky, because of its highest cohesion, it is easy to stick with. The processing of roasted products has a modest hardness, adhesiveness and elasticity , etc.
So the formula to try to adjust dosage improved, and the colour and lustre of products, hardness, adhesiveness and elasticity difference. But through the various formula ratio for the optimum conditions of adjustment to make ripe pregelatinized rice flour products,
Key word: steamed processing, puffed processing, are roasted processing,
pregelatinized rice flour
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