{"id":9887,"date":"2024-10-03T15:22:37","date_gmt":"2024-10-03T15:22:37","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9887"},"modified":"2024-10-03T15:22:37","modified_gmt":"2024-10-03T15:22:37","slug":"oligofructose","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/de\/oligofructose\/","title":{"rendered":"Wie reduziert Oligofruktose den Gehalt an geradkettiger Amylose in Parboiled-Reis?"},"content":{"rendered":"<h1>Wie reduziert Oligofruktose den Gehalt an geradkettiger Amylose in Parboiled-Reis?<\/h1>\n<p>Das Verh\u00e4ltnis von geradkettiger St\u00e4rke zu verzweigter St\u00e4rke im Reis ist der Hauptgrund, der die Koch- und Geschmacksqualit\u00e4t von Reis beeinflusst. Studien haben gezeigt, dass die H\u00e4rte, Elastizit\u00e4t und Viskosit\u00e4t von Reis eng mit dem Gehalt an geradkettiger St\u00e4rke im Reis zusammenh\u00e4ngt. Reis mit einem hohen Gehalt an geradkettiger St\u00e4rke ist hart, w\u00e4hrend Reis mit einem niedrigen Gehalt an geradkettiger St\u00e4rke weicher, feuchtigkeitsreicher und gl\u00e4nzender ist.Li Hongyan et al. zeigten, dass geradkettige St\u00e4rke einen signifikanten Einfluss auf die H\u00e4rte von gekochtem Reis hat. Wie aus Abbildung 2 hervorgeht, war der Anteil der geradkettigen St\u00e4rke im Reis bei einer Behandlung mit 0,8% und 1,6% Oligofructose signifikant (P &lt; 0,05) um 8,50% bzw. 7,36% im Vergleich zur Kontrolle reduziert. Der R\u00fcckgang des Gehalts an geradkettiger St\u00e4rke k\u00f6nnte darauf zur\u00fcckzuf\u00fchren sein, dass der Zusatz von Oligofructose die Wasseraufnahme des Reises erh\u00f6hte und mehr geradkettige St\u00e4rke w\u00e4hrend des Einweichens und Kochens aufgel\u00f6st wurde. Der niedrige Gehalt an geradkettiger St\u00e4rke im Reis ist dementsprechend hoch in der Schmackhaftigkeit. Daher hatte der Reis, der nach der Behandlung mit 0,8% und 1,6% Oligofructose gewonnen wurde, einen niedrigen Gehalt an geradkettiger St\u00e4rke, eine geringe H\u00e4rte und eine hohe Schmackhaftigkeit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9888\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-650x419.png\" alt=\"\" width=\"650\" height=\"419\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-650x419.png 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-18x12.png 18w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>How does oligofructose reduce straight-chain amylose content in parboiled rice? The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in 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 does oligofructose reduce straight-chain amylose content in parboiled rice? - 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\/oligofructose\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How does oligofructose reduce straight-chain amylose content in parboiled rice? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How does oligofructose reduce straight-chain amylose content in parboiled rice? The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. 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The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. 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