Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

Heo, Soojung; Lee, Seung Mi; Shim, Jae‐Hoon; Yoo, Sang‐Ho; Lee, Suyong

doi:10.1016/j.jfoodeng.2012.11.017

Cited by 125 publications

(101 citation statements)

References 22 publications

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“…Different superscript letters indicate significant differences at P < 0.05 (TukeyeKramer's multiple comparison post hoc test). between the content of damaged starch and the crystallinity of starch granules, which were in agreement with the reports of Güler et al (2002) and Heo et al (2013).…”

Section: Effects Of Semidry Flour Milling On Characteristics Of Rice supporting

confidence: 93%

“…It has been widely reported that dry-milled rice flour exhibits a higher degree of starch damage than wet-milled rice flour, because the dry-milling applies more mechanical and thermal energy, which results in increased starch granule damage of rice flour (Kumar et al, 2008;Heo et al, 2013). In the present study, the degree of starch damage of different rice flours was measured and the results are shown in Fig.…”

Section: Effects Of Semidry Flour Milling On Characteristics Of Rice mentioning

confidence: 72%

“…The water hydration properties, such as WAI, WSI and SPI, are important quality attributes of rice flour associated with the integrity and crystallinity of starch granules as suggested by Chiang and Yeh (2002) and Heo et al (2013). When the rice flour samples were heated, wet-milled rice flour showed higher values of water absorption and swelling power than dry-milled flour, because intact starch granules exhibited better water swelling (Güler et al, 2002).…”

Section: Effects Of Semidry Flour Milling On Characteristics Of Rice mentioning

confidence: 95%

“…The water absorption index (WAI), water solubility index (WSI) and swelling power index (SPI) of the rice flour samples were determined according to a reported method (Ohishi et al, 2007;Heo et al, 2013). Briefly, 0.1 g rice flour was dispersed in 20 mL deionized water and agitated at 25 C and 100 C for 30min, respectively.…”

Section: Water Hydration Propertiesmentioning

confidence: 99%

“…In addition, the extra heat leads to a reduction in the whiteness of rice flours, thereby affecting the sensory appeal of rice noodles (Takahashi et al, 2005). Chiang and Yeh (2002) and Heo et al (2013) have reported that dry-milled rice flour has poor pasting and hydration properties in comparison to wet-milled rice flour. Therefore, the quality of rice noodles produced from drymilled rice flour is not acceptable to consumers, despite the fact that dry-milling presents fewer health risks and improves the stability of rice products.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Tong

Gao

Lin³

et al. 2015

Journal of Cereal Science

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Section: Effects Of Semidry Flour Milling On Characteristics Of Rice supporting

confidence: 93%

Section: Effects Of Semidry Flour Milling On Characteristics Of Rice mentioning

confidence: 72%

Section: Effects Of Semidry Flour Milling On Characteristics Of Rice mentioning

confidence: 95%

Section: Water Hydration Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Tong

Gao

Lin³

et al. 2015

Journal of Cereal Science

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Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours

Ahmad

Rajab

2018

Cereal Chem

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Background and objectives: The purpose of this study was to investigate the effect of semi-wet and wet ground rice flours from MR253 rice variety on the cooking, textural, and sensorial qualities of dry rice noodle (laksa noodle). This rice flour is classified as a medium group of amylose content of 20.27% in semiwet and 20.59% in wet, respectively. Findings: Pearson correlation analysis of these flours implies that amylose content, percentage of damaged starch granule, and water absorption of rice flour incorporated in the formulation and production greatly influences both the dry and cooked (wet) rice noodles' textural and cooking qualities. Sensory analysis showed that there were no significant differences (p > 0.05) with regard to taste, aroma, and appearance between commercial and experimental noodles. Conclusions: Experimental laksa rice noodles produced using semi-wet and wet ground flours have better quality since it attained significantly (p < 0.05) higher scores of texture and overall acceptability attributes. Significance and novelty: This research explores the possibility of semi-wet grinding method of laboratory scale which had not been extensively studied and the usage and application of new Malaysian hybrid rice variety of MR253. K E Y W O R D Samylose content, damaged starch, dry noodle, laksa, semi-wet grinding method

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Development of acceptable high‐quality noodles using nonglutinous rice cultivar Akitakomachi flours

Nagai

Takagi²,

Kai

et al. 2019

Cereal Chem

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Background and objectives:To elucidate the effects of four different particle sizes of flour from the nonglutinous rice cultivar Akitakomachi on noodle quality and the factors that affect the production of acceptable high-quality noodles. Findings: The damaged starch content was lowest in the flour with a particle size range of 53-212 μm, and the water absorption rate increased as the flour particle size ranges decreased. By textural and sensory analyses, noodles made from flour with a particle size range of 53-212 μm showed high breaking strength, cohesiveness, smoothness, gelatinization degree, and acid solubility and low adhesiveness. The expansion rate of noodle strands after cooking, especially noodle width and thickness, was fairly high, and the solubility of proteins and sugars was low in strands made with 0.5% grain vinegar compared to those made without grain vinegar. The total and surface SH group contents in different protein fractions were not different between noodles produced with and without grain vinegar. Conclusions: Acceptable high-quality noodles were produced using flour with a particle size range of 53-212 μm and 0.5% grain vinegar. The high-order structural changes in the rice protein molecules by grain vinegar treatment significantly contributed to noodle quality, particularly their satisfactory firm texture. Significance and novelty: The use of flour with a particle size range of 53-212 μm and the addition of grain vinegar were important factors for the production of highquality noodles with flour from the nonglutinous rice cultivar Akitakomachi. These results provide useful information for rice flour noodle industries. K E Y W O R D Sgrain vinegar, improvement, nonglutinous rice flour, noodle quality, particle size range

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Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

Cited by 125 publications

References 22 publications

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours

Development of acceptable high‐quality noodles using nonglutinous rice cultivar Akitakomachi flours

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