Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

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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Bibliographic Details
Main Authors: Ziwen Zhang, Mengshan Shang, Xiaoyu Chen, Lei Dai, Na Ji, Yang Qin, Yanfei Wang, Liu Xiong, Qingjie Sun, Fengwei Xie
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
rice
kernels
flour
annealing
noodles
Online Access:https://www.mdpi.com/2304-8158/12/9/1914

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