Development of a rice noodle processing method using mechanical mixing gelation of high-amylose rice

Abstract

The purpose of this research is to develop a manufacturing method for high-amylose rice noodle using mechanical mixing of gelatinized rice and extrusion. We investigated the relationship between processing conditions and physical properties of rice gel and noodles. Polished high-amylose rice was gelatinized using a rice cooker at two levels of water addition : 100% and 120 %, and then mixed at 1 500 rpm for 1, 2 and 3 min using a cutting mixer. During mixing, the internal pressure of the mixer bowl was set to 0.01, 0.04, 0.07MPa and standard pressure. Formation of rice gel into noodles was performed using a noodle extruder. Dynamic viscoelasticity of rice gel and rupture stress of rice gel noodles were measured. As a result, storage modulus (G') and loss modulus (G") of rice gel, and rupture stress of rice gel noodles were greater with less added water, longer mixing times and lower pressure during mixing. The hardness of rice gel noodles cooked with 100% water addition and mixed for 3 min was similar to that of Udon noodles (Japanese wheat flour noodles). This proposed method enables the production of rice noodles from high-amylose rice without milling. Copyright © 2014, Japanese Society for Food Science and Technology.