Influence of different process conditions on rice-noodle retrogradation

The research choose Xin–Yang Hybridization of milled to make rice–noodle in the laboratory. Through the experiment to determine the main influence factors of the rice noodles retrogradation are powder billet add water,retrogradation time,retrogradation temperature. The results show that the influence of the rice noodles retrogradation significantly sequence :retrogradation temperaturepowder billet add waterretrogradation time. And that the rice flour aging optimum process conditions:powder billet and water 37.5%,aging temperature 4 ℃,aging time of 3 h.