Studies of Rice Flour Gelation in the Processing of Rice Noodles

Qing Jie Sun; Zhao Li Zhang; Liu Xiong; Lei Dai

doi:10.4028/www.scientific.net/AMR.634-638.1518

Paper Titles

Optimization of Ultrasonic Extraction of Total Flavonoids from Litchi (Litchi chinensis Sonn.) Seed by Response Surface Methodology
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Preparative Separation and Purification of Lancifodilactone C from Schisandra Chinensis (Turcz.) Baill by High-Speed Counter-Current Chromatography
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Research on Distribution Management System Oriented Food Industry
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Research of Preparation Factors on Magnetic Cassava Starch Microspheres
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Studies of Rice Flour Gelation in the Processing of Rice Noodles
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Recovery of Sweet Potato Protein Materials from the Starch Waste
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Rheological Properties of Fresh Jujube Pulp
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Study on Application of Oat Flour in Quick-Frozen Dumpling Production
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Studies on the Quality Change of Cloudy Jujube Juice during Storage
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Studies of Rice Flour Gelation in the Processing...

Studies of Rice Flour Gelation in the Processing of Rice Noodles

Abstract:

Rice starch played an important role in the processing of rice noodles. There were significant differences in physicochemical properties such as gelatinization, swelling power, RVA paste viscosities and textural properties between rice flour and rice starch. Spectroscopic properties and crystalline properties of rice flour and rice noodles were studied by fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The results revealed that rice starch played an important role in the preparation of rice noodles. Rice protein could affect the pasting properties and textural properties of rice flour. XRD results showed during rice noodles preparation, rice starch crystal type changed from A-type to V-type. Differential scanning calorimeter (DSC) results showed that in the processing of rice noodles, the crystalline structure re-formed which indicated some amylopectin were associated orderly. We conclude that both amylose and amylopectin were associated during the processing of rice noodles.