Gelatinization degree determination and texture profile analysis(TPA)were used in the study on the effect of amylases on retrogradation of instant rice.

• 通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。