Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 27권 / 3호
ㆍ저자명 : Gyeong A Jeong, Rin Chae, Chang Joo Lee

목차

Abstract
Introduction
Materials and Methods
Materials
Preparation of noodles with rice flour
Color and appearance of uncooked noodles
Textural properties of noodles
Tensile properties of noodles
Cooking characteristics of noodles
Elution of cooked noodles
Results and Discussion
Color and appearance of uncooked noodles
Textural properties of noodles
Tensile properties of noodles
Elution and cooking characteristics of noodles
Conclusion
References
Author Information

영어 초록

This study aimed to establish the optimal conditions for producing gluten-free noodles by varying the amount of pregelatinized rice flour added to the regular rice flour and investigating their quality characteristics. With an increase in the amount of added pregelatinized rice flour, the brightness of the noodles decreased, and the color became more yellow both before and after cooking. Adding pregelatinized rice flour to the noodles also increased hardness, elasticity, chewiness, stickiness, and adhesiveness. The textures of the two groups of samples (PR-10 and PR-15) were similar to that of the control, indicating comparable structural characteristics. Furthermore, the absence of gluten made it inherently challenging to form gluten-free noodles. Still, adding pregelatinized rice flour improved the processability of the dough, leading to better noodle formation. An optimal addition of 15% pregelatinized rice flour was deemed suitable for optimal noodle formation in gluten-free noodles. This study established blending conditions using pregelatinized rice flour to improve the poor processability of gluten-free noodles. The findings are expected to be valuable for the industry’s future development of gluten-free processed food.

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