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 °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 °C was the most effective protocol for improving the quality of gluten-free rice noodles.
Bibliographical notePublisher Copyright:
Copyright © 2015, Japanese Society for Food Science and Technology.
- Hydroxypropyl methylcellulose
- Rice noodle
- Texture properties
ASJC Scopus subject areas
- Food Science
- General Chemical Engineering
- Industrial and Manufacturing Engineering