Effects of hydroxypropyl methylcellulose and temperature of dough water on the rice noodle quality

Jung A. Ko, Hyung Sun Kim, Hyun Ho Baek, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)129-135
Number of pages7
JournalFood Science and Technology Research
Issue number1
Publication statusPublished - 2015

Bibliographical note

Publisher Copyright:
Copyright © 2015, Japanese Society for Food Science and Technology.


  • HPMC
  • Hydroxypropyl methylcellulose
  • Rice noodle
  • Texture properties

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • General Chemical Engineering
  • Industrial and Manufacturing Engineering
  • Marketing


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