Abstract
In this study, two kinds of rice with a similar high amylose content, produced in Japan and China respectively, Yumetoiro and Zhongzao22hao, were used as materials for rice noodle. The endothermic property (Differential scanning calorimetry) of both rice flour and the dynamic viscoelastic property of their correspondent rice noodle, as well as cooking loss and cooking yield were discussed. The results showed that the gelatinized peak temperature (DSC) of Yumetoiro was approximately 16°C lower than that of Zhongzao22hao, and it can be inferred Zhongzao22hao has a stronger crystal structure than Yumetoiro. On the other hand, it is clear that according to the time dependence of the storage modulus and loss modulus, the retrogradation of rice noodle from Yumetoiro was later than that of rice noodle from Zhongzao22hao, and the rice noodle from Yumetoiro was more difficult to harden than that from Zhongzao22hao. The loss tangent of Yumetoiro noodle was less than that of Zhongzao22hao noodle, so it appears the Yumetoiro noodle has more contribution on elasticity than Zhongzao22hao noodle. Moreover, the cooking loss of rice noodle from Yumetoiro was significantly higher than that of rice noodle from Zhongzao22hao. From the point of the cooking process, Yumetoiro has disadvantages for producing rice noodles.
