Utilization of brown rice flour as a functional ingredient in instant fried noodles

Abstract

Brown rice flour was utilized as a functional ingredient in instant fried noodles and their quality attributes were characterized from the standpoint of physicochemical characteristics. The pasting results showed that there was an increasing tendency in the peak, trough, and final viscosities of wheat flour with increasing amounts of brown rice flour. The thermal conductivity of the noodle dough with brown rice flour had a lower value of thermal conductivity. When the noodles were subjected to frying, the brown rice flour did not play a negative role in the oil absorption of the instant fried noodles. The use of brown rice flour contributed to retarding the oxidative deterioration of the instant fried noodles during storage. While the breaking stress of instant fried noodles before cooking increased with increasing amount of brown rice flour, the tensile properties of the noodles were lowered after cooking.