Use of dry-milled rice flour for rice noodle production

Abstract

Broken rice was used for the production of dry-milled flour (pin milling). The physicochemical properties and the suitability of the flour for making rice noodle were investigated. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. The swelling power and solubility index of the flour increased with the decrease of particle sizes. Rapid viscosity analysis indicated that the gelatinization temperature of the flour with smaller particle size was lower than that with larger size. The larger particle size flour exhibited lower peak, breakdown, and final viscosity. The texture of the rice noodle made from flour fraction of 75 μm particle size gave the highest tensile strength as well as the highest hardness and stickiness of all fractions.