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Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs

Kim, Myeongseon, Oh, Imkyung, Jeong, Sungmin, Lee, Suyong
Journal of cereal science 2019 v.86 pp. 48-53
amylose, cooking quality, dough, extensibility, food industry, glass transition temperature, gluten, gluten-free foods, noodles, particle size, pasting properties, rice, rice flour, viscoelasticity, zein
Zein was incorporated at 5% (w/w) to high amylose rice flours with different particle sizes (80–100, 100–140, and 140–250 μm) and the rice flour-zein composites were utilized to generate gluten-free noodles slit from sheeted doughs. Rice flours with smaller particle size showed higher starch damage whereas they had greater water hydration properties and higher pasting parameters. In addition, the fine particle size contributed to the elastic properties of the rice-zein composites. The ability of zein to generate a viscoelastic protein network at above its glass transition temperature, successfully produced gluten-free rice sheeted doughs regardless of particle size that could be slit into long and thin noodle strands without gluten. The rice-zein noodles with larger particle sizes had a rough surface while the noodle surface became smooth and flat at decreasing particle sizes. The noodle samples with rice flour having an intermediate particle size (100–140 μm) showed the highest values of maximum resistance and extensibility to extension that consequently contributed to the decreased cooking loss. This study provided a new opportunity for food manufacturers to improve the qualities of gluten-free rice noodles made from sheeted doughs by controlling particle size.