Quality characteristics of noodles supplemented with rice flour and alkaline reagent

摘要

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tensionprofiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. Thesevalues for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.