Effect of Different Rice Soaking Times in Semi-dry Milling on the Quality of Fresh Rice Noodles
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Abstract:
The influence of different soaking times, used in the semi-dry milling process, on the farinographical properties of rice flour and fresh rice noodles was studied. Different rice flours were produced from the rice soaked for different times by semi-dry milling and then used to prepare rice noodles. The flour produced from rice that had been soaked for 24 hours was selected as the positive control. The particle size distribution, damaged starch content, and pasting properties of the prepared rice flours as well as the cooking loss and sensory quality of the fresh rice noodles were analyzed and compared in order to determine the shortest soaking time needed to achieve the same quality as the control rice. The results showed that the particle size distribution, damaged starch content, and maximum and minimum viscosities of the flour produced from rice soaked for six hours were the same as those of the control. The fresh rice noodle obtained from this particular rice flour sample exhibited ideal cooking loss and acceptable sensory evaluation scores. These results indicate that six hours of rice soaking time is required to obtain ideal quality characteristics of rice flour and fresh rice noodle comparable to those produced after 24 hours of soaking.
