A Rice Noodle Making Procedure for Evaluating Rice Flour Noodle-Making Potential

Abstract

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

“…The elasticity (Rmax) and extensibility were not changed greatly by TC but they were reduced significantly by TD. Reduced elasticity is not good for the noodle quality [22]. Thus, TD did not yield an appropriately cooked noodle texture.…”

“…The rice noodles were processed according to the flat noodle-making method described by Cham and Suwannaporn [11] and Choi et al [22]. The control rice flour was mixed with water (35:65, w/w) and 50 mL of the slurry was spread evenly on a stainless steel plate, steamed for 90 sec until complete gelatinization, and cooled to room temperature.…”

“…Previous studies [6] S. Y. [22] of rice noodle quality have shown that the damaged starch content is significantly correlated to the cooking losses, which is the primary factor considered during the selection of high quality rice varieties for use in rice noodle production. Bhattacharya et al [23] also reported that the water solubility of rice flour has a positive relationship with the cooking losses.…”

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

“…Rice has been cultivated and consumed extensively in Asia, and its characteristics differ depending on amylose content and grain type. Typical rice produced in Korea is short-grain japonica rice and is used as a staple food due to the fact of its high digestibility and stability; gluten-free products based on rice have been developed in recent years [1,2]. In Korea, the rice noodle is a representative rice-based product and prepared by two methods depending on the processing properties: extruded and sheeted noodles.…”

“…Several studies have suggested a correlation between the mechanical and sensory properties of noodles [20,21]. Choi, Cho, and Koh [2] indicated that, although there is some correlation between factors that can predict the quality of rice noodles and their actual quality, it is difficult to obtain a high correlation. Since Korean rice noodles produced mostly by extrusion are thin (1.3-2.0 mm) and uneven, it is necessary to determine the appropriate instrumental measurements.…”