{"id":9218,"date":"2024-08-23T07:02:40","date_gmt":"2024-08-23T07:02:40","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9218"},"modified":"2024-08-23T07:02:40","modified_gmt":"2024-08-23T07:02:40","slug":"3-functional-sweeteners","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/de\/3-funktionelle-susstoffe\/","title":{"rendered":"Wie verbessern 3 funktionelle S\u00fc\u00dfungsmittel die Wasseraufnahme und die Textur von eingeweichtem Reis?"},"content":{"rendered":"<p>Nach dem Einweichen nimmt der Reis Wasser auf und dehnt sich aus, was die Aufnahme von Wasser durch die innere St\u00e4rke und das gleichm\u00e4\u00dfige Verkleben der Reisst\u00e4rke beim Kochen beg\u00fcnstigt und so die Kochzeit verk\u00fcrzt. <strong>Je h\u00f6her die Wasseraufnahmef\u00e4higkeit des Reises nach dem Einweichen ist, desto h\u00f6her ist die genie\u00dfbare Qualit\u00e4t des Reises nach dem Kochen.<\/strong><\/p>\n<p>Reis wurde in verschiedene Massenanteile von Oligofructose-, Sorbit- bzw. Maltitl\u00f6sungen getaucht, und aus Abb. 1 ist ersichtlich, dass <strong>Der Zusatz aller drei S\u00fc\u00dfungsmittel konnte die Wasseraufnahme von Reis im Vergleich zur Kontrollgruppe erh\u00f6hen.<\/strong><\/p>\n<p>Bei einer Einweichzeit von 5 Minuten war die Wasseraufnahme von Reis bei einer Behandlung mit 1,6% Oligofructose bzw. 0,4% Sorbit signifikant (P &lt; 0,05) um 41,23% bzw. 34,93% erh\u00f6ht.<\/p>\n<p>Unter ihnen war die Wasseraufnahme von Reis unter 1,6% Oligofructose, 0,4% Sorbit und 1,6% Maltit signifikant um 11,18%, 13,16% bzw. 12,94% erh\u00f6ht, verglichen mit der Kontrollgruppe bei einer Einweichzeit von 25 Minuten, und die Wasserabsorptionsrate pendelte sich nach 25 Minuten Einweichzeit ein.<\/p>\n<p>Zuckeralkohol wird durch Ersetzen der Aldehydgruppe durch eine Hydroxylgruppe gewonnen, und die Multi-Hydroxyl-Struktur verleiht ihm die F\u00e4higkeit, sich mit Wasser zu verbinden und hat ein gewisses Ma\u00df an Wasserabsorption. Die Hydroxylgruppe in Maltit interagiert mit Wasser, um Wasserstoffbr\u00fccken zu bilden und Wassermolek\u00fcle zu fangen, so dass der Zusatz von Maltit in kurzer Zeit eine gewisse Wirkung auf die Wasseraufnahme von Reis hat. <strong>Wenn die Reisk\u00f6rner Wasser aufnehmen und aufquellen, vergr\u00f6\u00dfert sich der Spalt an der Oberfl\u00e4che des Reises, die innere St\u00e4rke nimmt schnell Wasser auf, und die Wasseraufnahmerate stabilisiert sich tendenziell.<\/strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9219\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png\" alt=\"\" width=\"650\" height=\"433\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-650x433.png 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-325x217.png 325w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298-18x12.png 18w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-298.png 689w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9220\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-358-641x433.png\" alt=\"\" width=\"641\" height=\"433\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. Rice [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How do 3 functional sweeteners improve rice soaking water absorption and texture? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/de\/3-funktionelle-susstoffe\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How do 3 functional sweeteners improve rice soaking water absorption and texture? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"After soaking, rice absorbs water and expands, which is conducive to the absorption of water by the internal starch and the homogeneous pasting of rice starch in the cooking process, thus shortening the cooking time. The higher the water absorption rate of rice after soaking, the higher the edible quality of rice after cooking. 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