ScholarLens Back to search
2013•Journal of Henan University of TechnologyRequires access

INFLUENCE OF RAW MATERIAL PROPERTIES ON RETROGRADATION CHARACTERISTICS OF RICE NOODLES

Jie Chen

Open publisher page 0 citations

Abstract

In this paper,we determined the properties of 6 kinds of rice,and discussed the influence of the rice properties on the retrogradation characteristics of rice noodles.The results showed that the gelatinization degree of rice noodles made from Xinyang hybrid long grain rice with the properties of amylose content 24.40%,gel consistency 34.00 mm,attenuation value 2 130 Pa·s,and retrogradation value 2 650 Pa·s changed from 88.31% before retrogradation to 85.10% after retrogradation for 2 hours,so that the rice noddles had a relative high retrogradation speed and good quality.Therefore,the rice noodes made from rice materials with high amylose content,high gel consistency and high retrogradation value had high retrogradation speed,and short retrogradation time.

About this research paper

What this paper is about

In this paper,we determined the properties of 6 kinds of rice,and discussed the influence of the rice properties on the retrogradation characteristics of rice noodles.The results showed that the gelatinization degree of rice noodles made from Xinyang hybrid long grain rice with the properties of amylose content 24.40%,gel consistency 34.00 mm,attenuation value 2 130 Pa·s,and retrogradation value 2 650 Pa·s changed from 88.31% before retrogradation to 85.10% after retrogradation for 2 hours,so that the rice noddles had a relative high retrogradation speed and good quality.Therefore,the rice noodes made from rice materials with high amylose content,high gel consistency and high retrogradation value had high retrogradation speed,and short retrogradation time.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In this paper,we determined the properties of 6 kinds of rice,and discussed the influence of the rice properties on the retrogradation characteristics of rice noodles.The results showed that the gelatinization degree of rice noodles made from Xinyang hybrid long grain rice with the properties of amylose content 24.40%,gel consistency 34.00 mm,attenuation value 2 130 Pa·s,and retrogradation value 2 650 Pa·s changed from 88.31% before retrogradation to 85.10% after retrogradation for 2 hours,so that the rice noddles had a relative high retrogradation speed and good quality.Therefore,the rice noodes made from rice materials with high amylose content,high gel consistency and high retrogradation value had high retrogradation speed,and short retrogradation time.

Key concepts: Retrogradation (starch), Amylose, Food science, Raw material, Chemistry, Mathematics, Starch, Organic chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
INFLUENCE OF RAW MATERIAL PROPERTIES ON RETROGRADATION CHARACTERISTICS OF RICE NOODLES — Research Paper | ScholarLens