文章基本信息

标题：Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles
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作者：Soo Young Choi ; Bong Kyung Koh
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2017
卷号：08
期号：10
页码：889-900
DOI：10.4236/fns.2017.810064
语种：English
出版社：Scientific Research Publishing
摘要：Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang 260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.
关键词：Annealing;Cooking Lose;Rice Noodle;Texture;Water Soluble Fraction