T he results revealed that the hardness,maximum breaking strain and plasticity of th e rice noodles tended to increasing, but the yield intensity tended to decre asin g along with the increase of the fermentation period.

• 研究发现随着发酵时间的增加,米粉的硬度和最大破断应变及塑性呈递增趋势,杨氏模量与最大破断应力随着发酵时间的增加先增加而后减少,屈服强度呈减少趋势。