Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.

Abstract

Rapid rehydration is a critical challenge in the production of dry rice noodles. This study investigated the impact of high-temperature short-time treatments (HTSTTs) at temperatures of 120 °C, 130 °C, and 140 °C for 80 s on the rice noodle rehydration time and the underlying mechanisms. HTSTT led to a reduction in the relative crystallinity and molecular weight of starch, along with the disruption of its supramolecular structure. Moreover, significant alterations were observed in the pore properties after HTSTT, characterized by a notable increase in total pore volume and average pore size. The enhanced porosity and disrupted starch multiscale structure resulted in shortened cooking times for the rice noodles. This reduction in cooking time mitigated gel disruption during cooking, thereby reducing amylose leaching and preserving a more intact gas cell wall structure. Consequently, HTSTT markedly enhanced the overall quality of the rice noodles. For instance, noodles treated at 140 °C for 80 s exhibited a 26.55% decrease in cooking time, a 30.37% reduction in cooking loss, a 37.62% increase in hardness, and a 13.24% increase in resilience compared to the control group. In summary, HTSTT emerges as a feasible method for reducing the cooking time of rice noodles.