选用7份增城丝苗米的原料大米，研究米饭的质构特性，并分析其与大米的热特性、糊化特性和理化指标之间的相关性。结果表明，增城丝苗米原料大米的硬度、粘性的差别较大，而凝聚性、胶粘性、咀嚼性和回复性均较接近。大米直链淀粉含量与米饭质构特性呈显著相关，米饭硬度、粘性与大米淀粉的糊化起始温度呈正相关，与热焓值呈负相关。米饭的硬度、粘性、凝聚性、胶粘性、咀嚼性和回复性与大米淀粉糊化的最终粘度、崩解值呈负相关，与消减值呈正相关，粘性与回生值呈负相关。因此，开发大米配方时, 将直链淀粉含量检测与大米的糊化特性、米饭硬度和粘性测试分析相结合，对于提高大米配方的品质稳定具有重要意义。

Seven kinds of raw Simao rice samples from Zengcheng were selected to investigate the correlations among textural properties of cooked rice, thermal characteristics of rice flour, gelatinization, and physicochemical properties of rice. The results showed that, hardness and adhesiveness of these samples varied greatly, but their cohesiveness, gumminess, chewiness and resilience were similar to each other. There were significant relationships between amylose content of rice and textural characteristics of cooked rice. Hardness and adhesiveness of cooked rice, showed negative correlation with the enthalpy, but positive correlation with onset temperature of rice starch gelatinization. Furthermore, hardness, adhesiveness, cohesiveness, gumminess, chewiness and resilience of cooked rice possessed negative correlation with final viscosity of gelatinization and breakdown value of rice starch, but positively correlated with the setback value. Meanwhile, viscosity had negative correlation with consistence value of rice starch. This reaserch will be useful for development and control of the quality and stability of rice formulations.

广州市重大科技专项计划项目（2010U1-E00771）