The effect of brown rice flour particle size on the quality of brown rice noodles

Authors

XIONG Shaobai, State Key Laboratory of Food Science and Resources , Nanchang University , Nanchang , Jiangxi 330047 , China
YANG Xiaoli, Jiangxi Jinnong Rice Industry Group Co ., Ltd., Yichun , Jiangxi 336400 , China
CHEN Tingting, State Key Laboratory of Food Science and Resources , Nanchang University , Nanchang , Jiangxi 330047 , China ;International Institute of Food Innovation Co ., Ltd., Nanchang University , Nanchang , Jiangxi 330200 , China
LUO Shunjing, State Key Laboratory of Food Science and Resources , Nanchang University , Nanchang , Jiangxi 330047 , China ;International Institute of Food Innovation Co ., Ltd., Nanchang University , Nanchang , Jiangxi 330200 , ChinaFollow
LIU Chengmei, State Key Laboratory of Food Science and Resources , Nanchang University , Nanchang , Jiangxi 330047 , China ;International Institute of Food Innovation Co ., Ltd., Nanchang University , Nanchang , Jiangxi 330200 , China

Corresponding Author(s)

罗舜菁（1969—），女，南昌大学教授，硕士。E-mail：shunjingluo@ncu.edu.cn

Abstract

［［Objective ］］ This study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles. ［［Methods ］］ Brown rice flours with average particle sizes (D[4,3]) of 370,86,62,47,and 30 μm were prepared using low -temperature impact milling.Noodles were made from each flour,and their starch short -range ordered structure,crystalline structure,cooking quality,and texture properties were analyzed. ［［Results ］］ Both the short -range order and relative crystallinity of starch in brown rice noodles first increased and then decreased with decreasing particle size.Hardness and chewiness also followed this trend.Noodles prepared from flour with a moderate particle size (D[4,3] of 86 μm) showed the highest starch order,crystallinity,hardness and chewiness,indicating optimal quality. ［［Conclusion ］］ Moderate milling produces brown rice flour with an ordered structure,enhancing the hardness,chewiness and overall quality of brown rice noodles.

Publication Date

2-18-2025

First Page

174

Last Page

178,199

DOI

10.13652/j.spjx.1003.5788.2024.80401

Recommended Citation

Shaobai, XIONG; Xiaoli, YANG; Tingting, CHEN; Shunjing, LUO; and Chengmei, LIU (2025) "The effect of brown rice flour particle size on the quality of brown rice noodles," Food and Machinery: Vol. 40: Iss. 9, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2024.80401
Available at: https://www.ifoodmm.cn/journal/vol40/iss9/25

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