Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Summary Effects of starch and non‐starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non‐starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non‐starch components that interrupted the starch network. Non‐starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non‐starch components. Five rice varieties (PSL2, AY1, CNT1, JYC1, and PPRC2) with similar amylose content: Amylose content was not sufficient to select a suitable rice variety. Qualities of rice noodles were mainly controlled by the properties of starch.