Quality improvement in rice noodles
Processing rice noodles
Manufacturing rice noodles presents a challenge in terms of controlling the textural characteristics of the end product as a convenient instant food alternative. Adding Avebe’s range of potato based starches to a rice noodle formula can result in improved noodle strength and elasticity, sheeting stability, improved binding property, shorter cooking time, lighter colour, a shiny surface, and a translucent appearance.
Quality improvement is the major challenge to extend the product concept of being modern and convenience instant food. Next to native potato starch Avebe has developed Selectamyl™ D 20 to improve the quality of rice noodle. Selectamyl™ D 20 is a physically modified starch that improves rice noodle processability and texture.
Especially for instant rice noodle, the use of Selectamyl™ D 20 results in rapid rehydration with high elastic texture, slippery mouth feel, clear bite and translucent appearance. Recommended usage level is 10-25% to rice flour.
Benefits for rice noodles
The major benefits of this starch in the quality of rice noodle are:
- Improved noodle strength
- Improved processability
- Shorter cooking time (especially for instant rice noodles)
- Neutral taste
- Enhanced noodle elasticity
- Lighter color and shiny surface
- Translucent appearance