Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles

Abstract

Glutinous rice has been grown in Asian countries (Noomhorm et al., 1997) characterized by its stickiness, opaque appearance, and soft texture (Chueamchaitrakun et al., 2011;Wang et al., 2019). Glutinous rice flour (GRF) contains rich nutritional components including protein, fat, and vitamin B (Gao et al., 2014). And glutinous rice has almost no amylose (0%-2%, w/w). Therefore, GRF is not easily aged and the cooked glutinous rice is stickier, softer, and easier to adhere together. The application of GRF in noodles mainly takes advantage of the soft and sticky nature of cooked GRF.In China, GRF is usually used as raw material in various processed products such as sweet dumpling, sweets, desserts, rice cakes, and baked rice crackers. The application of GRF in these products mainly takes advantage of the soft and sticky nature of cooked GRF. The special sticky characteristics of GRF also make it effective to improve the stability of puddings, sauces, and gravies against water separation during freeze-thaw cycles (Bean et al., 1984). However, the poor digestibility of glutinous rice starch (Guo et al., 2015) limits its application; thus, glutinous rice cannot be consumed as a staple food, resulting in its low value added (Yang et al., 2017). But glutinous rice can be ground into GRF, which is used in traditional pastries, baked rice crackers, confections, rice cakes, and other foods