Review of indica post-ripening on the qualities of rice noodle

Authors

MO Xi-ya, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YI Cui-ping, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHU Hong, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Cai-yun, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.

Publication Date

6-28-2021

First Page

11

Last Page

17

DOI

10.13652/j.issn.1003-5788.2021.06.003

Recommended Citation

Xi-ya, MO; Cui-ping, YI; Hong, ZHU; and Cai-yun, LI (2021) "Review of indica post-ripening on the qualities of rice noodle," Food and Machinery: Vol. 37: Iss. 6, Article 3.
DOI: 10.13652/j.issn.1003-5788.2021.06.003
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/3

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