Factors affecting properties of rice noodles prepared with an extruder
1986
Khandker, A.K. | De Mosqueda, M.B. | Del Rosario, R.R. | Juliano, B.O. (International Rice Research Institute, Los Banos (Philippines))
Differences in batter moisture content and extrusion temperature affected properties of noodles extruded from dry-milled IR42 rice flour with a simple single-screw extruder. Gel consistency softened and gel viscosity decreased progressively with increasing extrusion temperature and decreasing batter moisture content without any decrease in amylose content. Gel consistency and viscosity correlated significantly with other noodle properties - degree of gelatinization of extrudate, hardness of dried and cooked noodles, water absorption index and solids loss during cooking. Hardness of cooked noodles related to amylose content in eight rices extruded at 35% moisture at 55 C. IR42 noodles showed the highest water absorption
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