{"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\/fr\/oligofructose\/","title":{"rendered":"Comment l'oligofructose r\u00e9duit-il la teneur en amylose \u00e0 cha\u00eene droite dans le riz \u00e9tuv\u00e9 ?"},"content":{"rendered":"<h1>Comment l'oligofructose r\u00e9duit-il la teneur en amylose \u00e0 cha\u00eene droite dans le riz \u00e9tuv\u00e9 ?<\/h1>\n<p>Le rapport entre l'amidon \u00e0 cha\u00eene droite et l'amidon \u00e0 cha\u00eene ramifi\u00e9e dans le riz est la principale raison qui affecte la qualit\u00e9 de la cuisson et de la saveur du riz. Des \u00e9tudes ont montr\u00e9 que la duret\u00e9, l'\u00e9lasticit\u00e9 et la viscosit\u00e9 du riz sont \u00e9troitement li\u00e9es \u00e0 la teneur en amidon \u00e0 cha\u00eene droite du riz. Le riz \u00e0 forte teneur en amidon \u00e0 cha\u00eene droite est dur, tandis que le riz \u00e0 faible teneur en amidon \u00e0 cha\u00eene droite est plus doux, riche en humidit\u00e9 et brillant. Li Hongyan et al. ont montr\u00e9 que l'amidon \u00e0 cha\u00eene droite a un effet significatif sur la duret\u00e9 du riz cuit. Comme le montre la figure 2, la proportion d'amidon \u00e0 cha\u00eene droite dans le riz a \u00e9t\u00e9 significativement r\u00e9duite (P &lt; 0,05) sous les traitements \u00e0 l&#039;oligofructose de 0,8% et 1,6%, de 8,50% et 7,36%, respectivement, par rapport au contr\u00f4le. La diminution de la teneur en amidon \u00e0 cha\u00eene droite peut \u00eatre due au fait que l&#039;ajout d&#039;oligofructose a augment\u00e9 l&#039;absorption d&#039;eau du riz, et qu&#039;une plus grande quantit\u00e9 d&#039;amidon \u00e0 cha\u00eene droite a \u00e9t\u00e9 dissoute pendant le trempage et la cuisson. La faible teneur en amidon \u00e0 cha\u00eene droite du riz se traduit par une forte app\u00e9tence. Par cons\u00e9quent, le riz obtenu apr\u00e8s l&#039;ajout de 0,8% et de 1,6% d&#039;oligofructose avait une faible teneur en amidon \u00e0 cha\u00eene droite, une faible duret\u00e9 et une app\u00e9tence \u00e9lev\u00e9e.<\/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>\n","protected":false},"author":1,"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\/fr\/oligofructose\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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