Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure

Zhang, Jiayan; Zhao, Fangfang; Li, Caiming; Ban, Xiaofeng; Gu, Zhengbiao; Li, Zhaofeng

doi:10.1016/j.foodchem.2023.137050

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137050

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Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure

Jiayan Zhang,

Fangfang Zhao,

Caiming Li

et al.

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2024

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Cited by 4 publications

References 38 publications

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Ordered structural changes of retrograded instant rice noodles during the long-term storage

Chen,

Zhao,

et al. 2024

Food Research International

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Ordered structural changes of retrograded instant rice noodles during the long-term storage

Chen,

Zhao,

et al. 2024

Food Research International

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Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process

Liu,

Luo,

Chen

et al. 2024

Journal of Cereal Science

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Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Li,

Wang,

Ren

et al. 2024

Int J of Food Sci Tech

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SummaryMaking noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality.

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Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure

Cited by 4 publications

References 38 publications

Ordered structural changes of retrograded instant rice noodles during the long-term storage

Ordered structural changes of retrograded instant rice noodles during the long-term storage

Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

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