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KMID : 1007520210300060823
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Food Science and Biotechnology
2021 Volume.30 No. 6 p.823 ~ p.832
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Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours
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Liu Rui
Yu Zhang-Long
Sun Yuan-Lin
Tong Li-Tao
Liu Li-Ya
Wang Li-Li
Zhou Xian-Rong
Zhou Su-Mei
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Abstract
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To investigate the effects of electrolyzed water treatment on the qualities of rice noodles prepared with semidry- milled rice flour, pasting properties and thermal properties of rice flour, and the cooking and textural properties of rice noodles were determined. Higher peak viscosity and lower melting enthalpy were observed in electrolyzed water (EW) treated rice flour. The hardness, gumminess and chewiness of rice noodle in slightly acidic electrolyzed water treated rice noodles with available chlorine concentration (ACC) 20.32 mg/L were increased significantly (p?
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KEYWORD
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Electrolyzed water, Qualities, Rice noodles, Semidry-milling, Rice flours
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