Abstract
In this study, Japanese Yumetoiro was used as materials for rice noodles. The endothermic property (Differential scanning calorimetry) and the dynamic viscoelastic property of rice noodles refrigerated for 0 day, 1 day, 2 days, 4 days are discussed. Results showed that After refrigeration, two endothermic peaks were found, in 43 ℃ and 61 ℃ respectively, and the 0 day's refrigerated rice noodles has just one endothermic peak in 61 ℃. Besides, the Storage moduli (G') and loss moduli (G") of cooked rice noodles which was in the refrigeration for 1 day, 2 days, and 4 days respectively were all much higher than 0 day refrigerated one. It indicated that the refrigerated rice noodle had a harden feeling. The enthalpies for re-gelatinization did not differ significantly among three processes of 1 day, 2 days and 4 days refrigeration. No obvious difference of Storage moduli (G') and loss moduli (G ") among three refrigeration rice noodles is discovered.
