The Studies On Edible Quality Control Of Rice Noodles

The effect of rice starch physicochemical properties, rice varieties and components ofrice on the texture of rice noodles (shearing stress, section of shearing, tensile stressand tensile distance) have been studied respectively.It have studied the effect of water addition, particle size and ratio of raw flour tocooked flour on the gelatinization and texture of rice noodles. The results were asfollows: Water addition was in significant positive correlation with shearing stress;gelatinization degree of particle size was in significant negative correlation withtensile distance; gelatinization degree of ratio of raw flour to cooked flour was insignificant positive correlation with shearing stress, section of shearing and tensiledistance, and in extremely significant positive correlation with tensile stress.It have studied the effect of water addition, time of retrogradation and temperatureof retrogradation on the retrogradation and texture of rice noodles. The results were asfollows: The time of retrogradation was in significant positive correlation withshearing stress and tensile stress, in extremely significant positive correlation withsection of shearing.It has studied the effect of different rice varieties and paste property on the textureof rice noodles. The results were as follows: Protein content was in significantpositive correlation with shearing stress; fat content was in significant negativecorrelation with section of shearing; water content was in significant negativecorrelation with shearing stress; adhesive strength was in significant positivecorrelation with tensile distance; trough was in extremely significant positivecorrelation with section of shearing and tensile distance; final visc and setback werein in extremely significant positive correlation with tensile stress; final visc andsetback were in in significant positive correlation with section of shearing.Amylose, amylopectin (waxy rice starch), protein and fat (rice bran oil) were addedto the rice flour to study their effects on the texture of rice noodles. The results wereas follows: Addition of amylase was in extremely significant positive correlation withshearing stress and section of shearing; Addition of amylopectin was in extremely significant negative correlation with shearing stress; The addition of protein and fatwere in non-significant correlation with the quality indexes of rice noodles in thisstudy.The previous data were processed based on eviews. Mathematical predictionmodels between different factors and shearing stress, section of shearing, tensile stress,tensile distance were obtained respectively.