Changes of Physical Properties of Japonica Rice Noodles Blended with High Amylase Content Rice

Abstract

In the paper, the physical properties of cooked noodles made from a blend of kirara 397, one kind of Japonica rice used more popularly in Japan as main materials for noodles, and Yumetoiro rice with high amylase content, used as additive in the blend were studies to improve the quality of noodles from kirara 397. The results showed that: firstly, the tensile stress and tensile strain of cooked noodles from the blend were bigger than those of cooked noodles from 100 % Kirara 397, and the loss tangent of cooked noodles from the blend was smaller as well. These meant the cooked noodles from the blend had a stronger gel-network structure than those from pure Kirara 397. Therefore the physical properties of cooked noodles are much improved. Secondly, the rising speed of the Storage moduli (G′) and loss moduli (G″) of cooked noodles from the blend were more easily retrograded. Thirdly, from the point of sensory evalution, the cooking noodles from the blend were better than those from 100 % Kirara 397.