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Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

Lookup NU author(s): Dr David XieORCiD



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

Publication metadata

Author(s): Zhang Z, Shang M, Chen X, Dai L, Ji N, Qin Y, Wang Y, Xiong L, Sun Q, Xie F

Publication type: Article

Publication status: Published

Journal: Foods

Year: 2023

Volume: 12

Issue: 9

Print publication date: 01/05/2023

Online publication date: 07/05/2023

Acceptance date: 05/05/2023

Date deposited: 07/05/2023

ISSN (electronic): 2304-8158

Publisher: MDPI


DOI: 10.3390/foods12091914

Notes: This article belongs to the Special Issue Protein-Based Functional Colloids and Their Potential Applications in Foods


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