Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.

ABSTRACT: Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that

SUBMITTER: Xiao W 

PROVIDER: S-EPMC9978011 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature