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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9103700 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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