Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles
In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3...
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1914 |
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| author | Ziwen Zhang Mengshan Shang Xiaoyu Chen Lei Dai Na Ji Yang Qin Yanfei Wang Liu Xiong Qingjie Sun Fengwei Xie |
| author_facet | Ziwen Zhang Mengshan Shang Xiaoyu Chen Lei Dai Na Ji Yang Qin Yanfei Wang Liu Xiong Qingjie Sun Fengwei Xie |
| author_sort | Ziwen Zhang |
| collection | DOAJ |
| description | In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (<i>w</i>/<i>v</i>) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles. |
| first_indexed | 2024-03-11T04:18:20Z |
| format | Article |
| id | doaj.art-a6ae94b257144a30a6306db009d9ef56 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:18:20Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a6ae94b257144a30a6306db009d9ef562023-11-17T22:56:34ZengMDPI AGFoods2304-81582023-05-01129191410.3390/foods12091914Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice NoodlesZiwen Zhang0Mengshan Shang1Xiaoyu Chen2Lei Dai3Na Ji4Yang Qin5Yanfei Wang6Liu Xiong7Qingjie Sun8Fengwei Xie9College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, ChinaSchool of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UKIn this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (<i>w</i>/<i>v</i>) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.https://www.mdpi.com/2304-8158/12/9/1914ricekernelsflourannealingnoodles |
| spellingShingle | Ziwen Zhang Mengshan Shang Xiaoyu Chen Lei Dai Na Ji Yang Qin Yanfei Wang Liu Xiong Qingjie Sun Fengwei Xie Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles Foods rice kernels flour annealing noodles |
| title | Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles |
| title_full | Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles |
| title_fullStr | Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles |
| title_full_unstemmed | Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles |
| title_short | Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles |
| title_sort | different characteristics of annealed rice kernels and flour and their effects on the quality of rice noodles |
| topic | rice kernels flour annealing noodles |
| url | https://www.mdpi.com/2304-8158/12/9/1914 |
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