Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

Ziwen Zhang; Mengshan Shang; Xiaoyu Chen; Lei Dai; Na Ji; Yang Qin; Yanfei Wang; Liu Xiong; Qingjie Sun; Fengwei Xie

doi:10.3390/foods12091914

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

Ziwen Zhang, Mengshan Shang, Xiaoyu Chen, Lei Dai, Na Ji, Yang Qin, Yanfei Wang, Liu Xiong, Qingjie Sun, Fengwei Xie

Research output: Contribution to journal › Article › peer-review

6 Citations (SciVal)

Abstract

In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

Original language	English
Article number	1914
Journal	Foods
Volume	12
Issue number	9
Early online date	7 May 2023
DOIs	https://doi.org/10.3390/foods12091914
Publication status	Published - 7 May 2023

Funding

This research was funded by [the National Natural Science Foundation of China] grant number [31972028], [the National Natural Science Foundation of China] grant number [32272349], [the Natural Science Foundation of Shandong Province] grant number [ZR2020KC010], [the Key R&D Plan of Shandong Province] grant number [2022CXGC010604], [the Qingdao Municipal Science and Technology Benefit People Project] grant number [20-3-4-34-nsh], [the China Association for Science and Technology of Young Elite Scientist Sponsorship Program by Cast] grant number [YESS20210248], [the Science and Technology Specific Projects in Agricultural High-tech Industrial Demonstration Area of the Yellow River Delta] grant number [2022SZX27], and [the Natural Science Foundation of Shandong Province] grant number [ZR2021QC192].

Funders	Funder number
Key R&D Plan of Shandong Province	20-3-4-34-nsh, 2022CXGC010604
China Association for Science and Technology	2022SZX27, YESS20210248, ZR2021QC192
National Natural Science Foundation of China	31972028, 32272349
Natural Science Foundation of Shandong Province	ZR2020KC010

Keywords

annealing
flour
kernels
noodles
rice

ASJC Scopus subject areas

Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science

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title = "Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles",

abstract = "In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.",

keywords = "annealing, flour, kernels, noodles, rice",

author = "Ziwen Zhang and Mengshan Shang and Xiaoyu Chen and Lei Dai and Na Ji and Yang Qin and Yanfei Wang and Liu Xiong and Qingjie Sun and Fengwei Xie",

year = "2023",

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T1 - Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

AU - Zhang, Ziwen

AU - Shang, Mengshan

AU - Chen, Xiaoyu

AU - Dai, Lei

AU - Ji, Na

AU - Qin, Yang

AU - Wang, Yanfei

AU - Xiong, Liu

AU - Sun, Qingjie

AU - Xie, Fengwei

PY - 2023/5/7

Y1 - 2023/5/7

N2 - In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

AB - In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

KW - annealing

KW - flour

KW - kernels

KW - noodles

KW - rice

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DO - 10.3390/foods12091914

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M1 - 1914

ER -

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

Abstract

Funding

Keywords

ASJC Scopus subject areas

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