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Effects of Adding Pregelatinized Glutinous Rice Starch on the Physicochemical Properties of Rice Flour and the Quality of Its Instant Dry Rice Noodles
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Qin FENG1, Jing LI1, Xin ZHAO1, Chunmiao LU1, Jianhua WAN2, Siyu ZHANG1, Wenfang HAN1, Ying YANG1, *
Science and Technology of Food Industry | 2026, 47(5) : 147 - 154
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Science and Technology of Food Industry | 2026, 47(5): 147-154
• Research and Investigation •
Effects of Adding Pregelatinized Glutinous Rice Starch on the Physicochemical Properties of Rice Flour and the Quality of Its Instant Dry Rice Noodles
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Qin FENG1, Jing LI1, Xin ZHAO1, Chunmiao LU1, Jianhua WAN2, Siyu ZHANG1, Wenfang HAN1, Ying YANG1, *
Affiliations
  • 1National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
  • 2Jiangsu Yiyuantai Biotechnology Co., Ltd., Suqian 223800, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025030143
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In order to improve the rehydration characteristics of instant dry rice noodles, the effects of adding pregelatinized glutinous rice starch (PGRS) on the gelatinization, pasting and rheological properties of rice flour and the structure, food quality and starch digestibility of the instant dry rice noodles made of the rice flour were investigated. The results showed that adding 2%~8% PGRS reduced the gelatinization onset temperature of the rice flour by about 2.9 ℃, increased the enthalpy by more than 24%, increased the pasting viscosity by more than 6%, and weakened or enhanced the elasticity of the paste gel. When the addition amount of PGRS was 4%, the rehydration time was shortened to 280 s, and the texture and sensory quality remained good. When the addition amount of PGRS was ≤6%, the digestion resistance of instant dry rice noodles was enhanced, and the content of resistant starch (RS) increased by more than 33%. Therefore, the addition of PGRS could improve the rehydration characteristics of instant dry rice noodles and increase its RS content. This study provided a reference for applying PGRS to improve the quality of rice products.

instant dry rice noodles  /  rice flour  /  pregelatinized glutinous rice starch  /  physicochemical properties  /  quality
封琴, 李静, 赵欣, 陆春苗, 万建华, 张思雨, 韩文芳, 杨英. 添加预糊化糯米淀粉对大米粉理化性质及其方便干米粉品质的影响. 食品工业科技, 2026 , 47 (5) : 147 -154 . DOI: 10.13386/j.issn1002-0306.2025030143
Qin FENG, Jing LI, Xin ZHAO, Chunmiao LU, Jianhua WAN, Siyu ZHANG, Wenfang HAN, Ying YANG. Effects of Adding Pregelatinized Glutinous Rice Starch on the Physicochemical Properties of Rice Flour and the Quality of Its Instant Dry Rice Noodles[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 147 -154 . DOI: 10.13386/j.issn1002-0306.2025030143
Appendix
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Year 2026 volume 47 Issue 5
90
34
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Article Info
doi: 10.13386/j.issn1002-0306.2025030143
  • Receive Date：2025-03-13
  • Online Date：2026-10-24
  • Published：2026-03-01
Article Data
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  • Received：2025-03-13
Affiliations
    1National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
    2Jiangsu Yiyuantai Biotechnology Co., Ltd., Suqian 223800, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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