Effects of Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality
- Authors
- Ko, Jung A.; Kim, Hyung Sun; Baek, Hyun Ho; ParK, Hyun Jin
- Issue Date
- 1월-2015
- Publisher
- KARGER
- Keywords
- rice noodle; hydroxypropyl methylcellulose; HPMC; texture properties
- Citation
- FOOD SCIENCE AND TECHNOLOGY RESEARCH, v.21, no.1, pp.129 - 135
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Volume
- 21
- Number
- 1
- Start Page
- 129
- End Page
- 135
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/94703
- DOI
- 10.3136/fstr.21.129
- ISSN
- 1344-6606
- Abstract
- Rice noodle is one of the most popular foods consumed in Asia. However, rice flour lacks gluten that forms a cohesive dough structure in wheat-based noodles and for gluten-free, rice-based noodle formulations an alternative to gluten is needed. Therefore, the effects of the addition of hydroxypropyl methylcellulose (HPMC) as a replacement for gluten and the temperature of the water used for rice noodle preparation were investigated. Rice noodle contained high-viscosity HPMC (6%) had the smallest breakdown and the largest setback viscosity, also had better texture and sensory properties. The use of dough water at 80 degrees C was effective on reducing the cooking loss and improving the textural properties. The overall acceptability score was higher compared to that of the control. The results showed that using high-viscosity HPMC (6%) to replace gluten and kneading with water at 80 degrees C was the most effective protocol for improving the quality of gluten-free rice noodles.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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