With the improvement of living standards, the quality of rice and flour consumed by people on three meals a day is increasing. Therefore, the new food will directly affect the food flavor and texture of rice and rice. The viscosity of food is an indicator that affects the flavor of food. For the determination of the viscosity of foods, the food kinematic viscometer can be used for effective determination.
The main components of grain are starch, protein, and fat, of which the content of fat is small, but fat has a great influence on the aging of grains. In the process of food storage, the decomposition of fat is much faster than that of sugars and proteins. After the fat is decomposed, the free fatty acids increase, and the grain is aged. The free fatty acids are further oxidized to produce volatile carbonyl compounds such as valeraldehyde and aldehyde, so that food Deepening. Secondly, starch hydrolyzation also affects the edible quality of grains. Under the action of amylase, starch is hydrolyzed to dextrin and maltose. Dextrin and maltose are further hydrolyzed to produce glucose, which causes the viscosity of grains to decrease. In addition, in the aging of the grain, the protein also shows different degrees of degeneration. After the protein is denatured, its spatial structure is destroyed and the interior of the grain is loosened.
In short, through the measurement and analysis of the viscometer of grain movement, the new grain of food concentrates on the deterioration of food quality, that is, the luster of rice decreases, the fragrance disappears, and the viscosity decreases. This is what Chen Mi said in our daily life. The main reason why rice taste and taste are not good.
The main components of grain are starch, protein, and fat, of which the content of fat is small, but fat has a great influence on the aging of grains. In the process of food storage, the decomposition of fat is much faster than that of sugars and proteins. After the fat is decomposed, the free fatty acids increase, and the grain is aged. The free fatty acids are further oxidized to produce volatile carbonyl compounds such as valeraldehyde and aldehyde, so that food Deepening. Secondly, starch hydrolyzation also affects the edible quality of grains. Under the action of amylase, starch is hydrolyzed to dextrin and maltose. Dextrin and maltose are further hydrolyzed to produce glucose, which causes the viscosity of grains to decrease. In addition, in the aging of the grain, the protein also shows different degrees of degeneration. After the protein is denatured, its spatial structure is destroyed and the interior of the grain is loosened.
In short, through the measurement and analysis of the viscometer of grain movement, the new grain of food concentrates on the deterioration of food quality, that is, the luster of rice decreases, the fragrance disappears, and the viscosity decreases. This is what Chen Mi said in our daily life. The main reason why rice taste and taste are not good.
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