Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Abstract

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 Milyang260, 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.

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

“…Furthermore, annealed rice flour exhibited adequate hardness along with higher springiness and gumminess. The lower hardness of annealed rice flour gel indicates that the protein layer and amylose-lipid complexes around the starch granule surface in rice flour could restrict starch granule swelling during annealing under short processing times and low temperatures [48]. The values are represented in the form of the mean ± standard deviation.…”