Development of New Pasta Noodles Using Rice Flour

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  • 米粉を用いた新規生パスタ麺の開発
  • ビゼフン オ モチイタ シンキセイ パスタメン ノ カイハツ

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Abstract

In this report, we investigated how to produce gluten-free pasta noodles using rice flour, incorporating cassava and potato starch to add chewiness. We examined whether the noodle-making properties and rupture strength would improve by gelatinizing a portion of the cassava or potato starch before mixing with the rice flour, rather than using raw powder starches. Gelatinizing starches before mixing was more suitable for producing firm noodles than raw starches. However, all the rice pasta noodles produced in this report possessed inferior rupture strength compared to ordinary durum wheat noodles, when boiled. This result indicates that we could not produce rice pasta noodles with adequate viscoelasticity by adding cassava and potato starches. The gelatinized starches were also unable to improve the viscoelastic properties of the boiled noodles. Further examination into the ratio of rice flour to other starches will be required.

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