Research progress on quality improver for rice noodles

  • LIANG Rui ,
  • YE Fayin ,
  • CHEN Jia ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-02-03

  Revised date: 2023-04-19

  Online published: 2024-05-09

Abstract

Rice noodles are one of the traditional and popular staple foods in China.However, the quality problems of rice noodle products such as easy to be broken, having high cooking losses, and being prone to deterioration during storage remain to be solved.It is of great practical significance to improve the quality of rice noodles.Among many improvement methods, the use of quality improvers is a simple yet effective way.In the current review, the effects and working mechanisms of rice noodle quality improvers such as starch (including starch, modified starch, and excipients containing starch), edible gum, inorganic salt, emulsifier, enzyme, and low molecular sugars were systematically summarized on the basis of extensive literature review.The summarized data and conclusions from the current review provide guidance on selecting proper quality improvers to promote the quality of rice noodles.This article concluded the review by proposing future research focuses on rice noodle quality improvers.

Cite this article

LIANG Rui , YE Fayin , CHEN Jia , ZHAO Guohua . Research progress on quality improver for rice noodles[J]. Food and Fermentation Industries, 2024 , 50(7) : 346 -353 . DOI: 10.13995/j.cnki.11-1802/ts.035010

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