Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles

Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles

Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. Th...

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Bibliographic Details
Main Authors: Jing Wang, Yongxin Liu, Qingjie Sun, Man Li, Yanfei Wang, Fengwei Xie
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
thermal sterilization
curdlan
rice noodles
high-moisture starch food
polysaccharide gels
rice noodle texture
Online Access:https://www.mdpi.com/2304-8158/14/4/674
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