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Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People

Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer t...

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Autores principales: Sugiyama, Kenjiro, Matsumoto, Daichi, Sakai, Yasuhiro, Inui, Tomoro, Tarukawa, Chikako, Yamada, Masaharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103700/
https://www.ncbi.nlm.nih.gov/pubmed/35564043
http://dx.doi.org/10.3390/foods11091321
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author Sugiyama, Kenjiro
Matsumoto, Daichi
Sakai, Yasuhiro
Inui, Tomoro
Tarukawa, Chikako
Yamada, Masaharu
author_facet Sugiyama, Kenjiro
Matsumoto, Daichi
Sakai, Yasuhiro
Inui, Tomoro
Tarukawa, Chikako
Yamada, Masaharu
author_sort Sugiyama, Kenjiro
collection PubMed
description Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer the chewy texture of wheat flour “Udon” noodles, first, the stress−strain characteristics of “Udon” noodles in Japan were quantified, using a mechanical test. Next, different formulations of rice noodles were prepared by changing the amount of PS blended into the noodles. The mechanical tests on wheat and rice noodles show that rice noodles made from 85% rice flour and 15% PS have a texture similar to that of “Udon” noodles. Brown rice noodles containing roasted brown rice flour were also developed. Since brown rice flour hinders the binding of the dough, it was necessary to increase the amount of PS to increase the binding of roasted brown rice flour. Finally, noodles with 70% white rice flour, 10% brown rice flour, and 20% PS were produced. The gas chromatography−mass spectrometry analysis of the volatile compounds contained in white rice noodles and brown rice noodles identified the volatile compounds characteristic each of type.
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spelling pubmed-91037002022-05-14 Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People Sugiyama, Kenjiro Matsumoto, Daichi Sakai, Yasuhiro Inui, Tomoro Tarukawa, Chikako Yamada, Masaharu Foods Article Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer the chewy texture of wheat flour “Udon” noodles, first, the stress−strain characteristics of “Udon” noodles in Japan were quantified, using a mechanical test. Next, different formulations of rice noodles were prepared by changing the amount of PS blended into the noodles. The mechanical tests on wheat and rice noodles show that rice noodles made from 85% rice flour and 15% PS have a texture similar to that of “Udon” noodles. Brown rice noodles containing roasted brown rice flour were also developed. Since brown rice flour hinders the binding of the dough, it was necessary to increase the amount of PS to increase the binding of roasted brown rice flour. Finally, noodles with 70% white rice flour, 10% brown rice flour, and 20% PS were produced. The gas chromatography−mass spectrometry analysis of the volatile compounds contained in white rice noodles and brown rice noodles identified the volatile compounds characteristic each of type. MDPI 2022-04-30 /pmc/articles/PMC9103700/ /pubmed/35564043 http://dx.doi.org/10.3390/foods11091321 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sugiyama, Kenjiro
Matsumoto, Daichi
Sakai, Yasuhiro
Inui, Tomoro
Tarukawa, Chikako
Yamada, Masaharu
Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title_full Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title_fullStr Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title_full_unstemmed Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title_short Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
title_sort development of gluten-free rice flour noodles that suit the tastes of japanese people
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103700/
https://www.ncbi.nlm.nih.gov/pubmed/35564043
http://dx.doi.org/10.3390/foods11091321
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