| Summary: | 碩士 === 國立中興大學 === 食品科學系 === 88 === Rice is one of the most important food crop in Taiwan. It lacks gluten so that the rice flour-water dough can not have the viscoelastic properties like the wheat dough. That is unfavorable to the food processing, therefore the varieties of rice flour products is limited.
In order to enhance the varieties of rice products, in this study, the rice flour dough added with gluten was used to simulate the viscoelastic properties of wheat flour dough to make the oriental noodles. Many studies reported that gluten, NaCl and sheeting process could influence qualities of the oriental noodles, therefore the purpose of this study was to investigate effects of these three factors on the rheological properties of reconstituted rice dough and the quality of rice noodles.
The result showed the storage modulus ( G'') and complex viscosity (η*) of reconstituted rice dough containing the constant proportion of water decreased with the gluten concentration increased. The addition of gluten could increase the tensile strength of uncooked and cooked rice noodles and decrease cooking loss. The b value of noodles increased with the gluten content increased but the white index of rice noodles was decreased.
The sheeting process could improve the storage modulus and complex viscosity of sheet dough, and cause different degree of effects on tensile strength, cutting force and cooking loss of rice noodles.
The addition of NaCl could improve the viscoelastic properties of reconstituted rice dough. The tensile strength, cooking loss and white index of rice noodles increased while the NaCl concentration increased, but the cutting force of rice noodles decreased significantly compared with that without NaCl.
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