中アミロース米の粉を用いたグルテンフリー麺について

抄録

Rice flour does not produce gluten when kneaded with water, and the dough does not hold together, and thus it must be heated for gelatinization. The dough, which was prepared by pre-heating, of a rice flour with amylose content of about 20% which is commonly consumed in Japan, is highly sticky and difficult to form a noodle shape. Here, we show a relatively simple method to reduce the stickiness of rice-flour noodles by mixing a gelling agent. The texture of these rice-flour noodles was evaluated to be not significantly different from that of wheat-flour noodles commonly eaten in Japan. However, rice flour is more expensive than wheat flour and has not been widely used. Therefore, we proposed noodles made from rice flour simply milled in a mixer. The noodles obtained from rice flour milled with a mixer were comparable to wheat flour noodles.