蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

王钰麟,雷琳,熊文文,叶发银,赵国华

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

图2 蒸煮-老化预处理对炒制青稞粉XRD衍射图谱的影响 RC%：相对结晶度。不同小写字母表示差异达显著水平（P<0.05）。下同

Fig. 2 Effects of steaming-retrogradation on XRD diffraction patterns of the roasted highland barley RC%: Relative crystallinity. Different lowercase letters indicate significant differences (P<0.05). The same as below