Studies on the Rheological Properties of Rice Noodle and Waxy Rice Flour Dough

碩士 === 國立中興大學 === 食品科學系 === 87 === The thesis contents two parts of researches: (1) Effects of cooking methods, heating time and agitation time on the rheological properties of cooked waxy rice flour dough and (2) Effect of wheat gluten on the rice dough and making of rice noodle. The eff...

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Bibliographic Details
Main Authors: Tang Yu-Yun, 唐玉芸
Other Authors: Yichung Fu
Format: Others
Language:zh-TW
Published: 1999
Online Access:http://ndltd.ncl.edu.tw/handle/52005211027627378283
Description
Summary:碩士 === 國立中興大學 === 食品科學系 === 87 === The thesis contents two parts of researches: (1) Effects of cooking methods, heating time and agitation time on the rheological properties of cooked waxy rice flour dough and (2) Effect of wheat gluten on the rice dough and making of rice noodle. The effect of cooking methods, heating time and agitation time on the rheological properties of cooked waxy rice flour dough was Investigated using dynamic rheometer and sensory evaluation techniques. The results showed the difference of water contents of cooked waxy flour dough may give their difference of rheological properties. But it also showed no sensory evaluation’s difference if the difference of water content is very small. It is necessary to supply enough heat to gelatinize rice flour to make well-cooked waxy flour dough, but more heat make no difference on its rheological properties. Traditionally the agitation is a very important step for making cooked waxy rice flour dough. But based on our rheologial test and sensory evaluation, their is no such effect due to longer agitation time. A unique property of the “gluten” proteins of wheat grain is their ability to form a strongly cohesive and viscoelastic paste or “dough” when mixed and kneaded in the presence of water at ambient temperatures. Traditionally, due to its containing gluten protein, wheat flour is an ideal raw material for the oriental noodle preparation. Rice (Oryza sativa L.) is the most food plant in Taiwan. But it lacks of gluten, most of rice products are cooked and pregelatinized. Such cooked rice products have a limited shelf life. In this study, the rice noodle flour are composite of 8-16% wheat gluten and rice flour. The purpose of this study is focused on the developing processing procedures of making raw rice noodles. Two kinds of rice flour (KSS7 dry-milling rice flour and a commercial wet-milling rice flour) containing different amylose contents are selected as samples, and their physical properties are examined. The characteristics of composite rice flour dough and their oriental rice noodles are investigated and measured by rheometer and sensory evaluation. Rheological properties of rice noodles such as storage modulus (G’), loss modulus (G’’), loss tangent and complex viscosity are measured by dynamic rheometer. The results show that the mixing procedure did not improve the rheological properties of gluten added rice dough. The number of sheeting are the most important procedure to make sucessuful raw rice noodle.