Study On The Evaluation Systems And Processing Technology Of Rice Noodle

China is one of the most important countries of rice raising in the world. At present, the yield per year is about 190?00 million tons in China, 25% of which is the early indicia varieties. However, the early indica is seldom utilized as the material of cooked rice due to its poor cooking quality. Rice noodle is the popular rice product in many countries of Asia, which is also the rice food with high rice consume. To utilize the rice effectively and to reduce the overstock of the early indica rice, it is the simple choice that rice noodle is processed by the early indica. Rice noodle origins from China. But up to now, the technology keeps at the low level of modem industry. To investigate the relation of the process to the quality and to explore the correct methods for rice noodle evaluation, the rice noodle was prepared in this dissertation by the actual process with the typical variety rice in China. The research can be taken as the foundation to standardize the rice noodle industry. Ten varieties of rice (indica and japanica) were collected from the main rice stations in China. To set the evaluation systems of rice noodle quality and the regulations for selecting the stuff of rice noodle, the eating quality, the main ingredients and the gelatinization characters of the rice were tested, while the quality of rice noodle were tested by the panel test and mechanics instrument. And an artificial neural network (ANN) model was applied for the pre-estimation of rice noodle quality. The study also included the relation of the rice noodle quality to the process such as the soaking, grinding, gelatinization and retrogradtion. Especially, the mechanism of pre-gelatinization was studied for the first time. The rice noodle was prepared by the actual technology in the lab. The items of panel test included odor, color, stickiness, hardness, chewness, exquisiteness and the general evaluation of the rice noodle. And the same samples were mensurated by the rheology test for the mechanics properties as the tensile strength, maximum strain and hardness. The results showed that there were the marked differences among the mouth feeling of the different varieties under the same experiment conditions. There were the correlations among the mouth-feeling indexes of panel test and instrument test. That was to say, the tensile strength, the maximum strain and hardness from instrument test can be used to pre-estimate the mouth feeling of the rice noodle. It was indicted that there were the strong relationship between the maximum strain and the mouth feeling. However, there were marked difference between the cut rice noodle and extruded rice noodle; the standards for them should be setup separately. iii The relation of rice quality and the characters of rice was studied, including the amylose content (AC), chalkiness, gel consistency (GC), protein content (PC), ash content, alkali spreading value (ASV) and gelatinization characters of RVA. The results showed AC was the main factor for the rice noodle quality. Chalkiness, PC and ASV were taken as the supplementary indexes. But RVA can not reflect the quality of rice noodle directly. The study on the pre-estimation of rice noodle quality by ANN showed that the trained BP network model calculated the quality effectively with the mechanics properties and rice characters. In the model, the number of neural cells (the number of the input vectors+2...