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

Heo, S.; Lee, S.M.; Shim, J.H.; Yoo, S.H.; Lee, S.

doi:10.1016/j.jfoodeng.2012.11.017

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

Journal of food engineering, v.116 no.1, 2013년, pp.213 - 217

Heo, S. , Lee, S.M. , Shim, J.H. , Yoo, S.H. , Lee, S.

Abstract ▼ AI-Helper

The rheological and cooking properties of gluten-free noodles prepared with dry- and wet-milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch damage exhibited greater water hydration properties than wet-milled rice flour at room temperature. However, the pasting results of rice flour suspensions demonstrated that wet-milled rice flour showed a higher value of peak viscosity due to its great swelling power upon starch gelatinization. The similar thermo-mechanical tendency was observed in a rice dough system by Mixolab. In the planar extensional test, the noodle dough sample prepared with dry-milled rice flour exhibited higher elongational viscosity which could be favorably correlated to more resistance of dry-milled rice noodle strands to extension. When rice noodles were cooked, increased cooking loss was observed in dry-milled rice noodles which was attributed to great water solubility derived from a higher degree of starch damage.

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

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

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