Effect of Raw Material Preparation on Rice Vermicelli Quality

Abstract

The physicochemical properties of high amylose rice flour prepared from wet milling and dry milling were examined and the rice vermicelli quality made from these flour samples was evaluated. The effect of flour particle size on rice vermicelli quality was also determined. The milling method affected chemical compositions and all physicochemical properties of the flour. A higher degree of starch damage occurred in drymilled flour. Rice vermicelli made from dry-milled flour had higher cooking losses and softer texture than that made from wet-milled flour and the commercial reference products. Flour particle size influenced both cooking and textural quality of rice vermicelli but did not influence the water absorption index. Flours with larger particle sizes gave vermicelli with higher cooking loss and less desirable texture than flours with smaller particle sizes. Flour with particle sizes less than 200 mesh produced acceptable vermicelli in terms of cooking and textural quality.

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

“…A large number of instrumental methods have also been developed to measure the textural properties of cooked pasta (Bhattacharya et al, 1999;Hormdok and Noomhorm, 2007). Tensile, cutting, compression tests and texture profile analyses have been frequently performed to evaluate cooked pasta characteristics, and parameters such as tensile strength, deformation at rupture, cutting stress, hardness, adhesiveness, springiness and cohesiveness have been extracted (Charutigon et al, 2008;Cole, 1991;Collado and Corke, 1997;Galvez et al, 1994;Yoenyongbuddhagal and Noomhorn, 2002b;Tam et al, 2004).…”

Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens

“…The increase in viscosity with temperature may be attributed to the removal of water from the exuded amylose by the granules as they swell [26]. The lower peak viscosity in dry ground flour is probably because of the higher damage caused to starch during the dry grinding process [27]. The breakdown viscosity is regarded as a measure of the degree of disintegration of granules and shows paste stability.…”

Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

“…The rice noodles are judged by their uniformity, cooking and eating quality. Plasticity of dried noodles, whiteness, low cooking loss, retention of shape or firmness, and non-sticking when cooked are desirable properties of extruded rice noodles (Cruz, 1959;Umali, 1980;Yoenyongbuddhagal & Noomhorm, 2002).…”