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Gluten-free noodle technology of making, evaluation techniques—New technology and developments
M. Y. SU (1). (1) China Grain Products R&D Institute, Taipei, Taiwan
It is known that the gluten free food like rice, in general tend to fit a natural lifestyle for the consumer. Recently, our research team striving to study the effects of rice grains on the physical properties of rice flour and the manufacturing factors for development of novelty rice products. Assessment of manufacturing technology of rice noodle is one of the important works. Generally, rice cultivars with amylose content than 17%, its milled rice flour specifications had average particle diameter from 40 to 100 μm and damage starch between 18 to 35% were suited for whole rice pasta making. In addition, pasta process is more suitable than the oriental noodle process to make gluten-free rice noodle. Because of the cooking and textural quality showed that the former had higher tensile strength and gel hardness, lower cooking loss and higher water absorption than oriental noodle process. Sensory evaluation showed that the satisfactory acceptance of the whole rice or durum wheat pasta were not significantly difference. Mix the rice flour with 10-20% pregelatinized rice flour and 32-36% water to form appropriate dough, which was good retention of shape and firm. The freshly rice pasta was then further dried for 8hrs at different temperature from 60 to 35℃to reach a final moisture content of 10-13%. Besides, both of fresh and dried whole rice pasta had obviously increased lightness (<i>L*</i>) and redness (<i>a*</i>) and decreased yellowness (<i>b*</i>) compared to the control durum wheat pasta.
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