References
- Statistics Korea. 2010. The records and plans for demand and supply of grains. http://index.go.kr/egams/stts/jsp/potal/stts/PO_STTS_IdxSearch.jsp?idx_cd=2747&stts_cd=274701&clas_div=&idx_sys_cd=&idx_clas_cd=1
- Miskelly DM. 1996. The use of alkali for noodle processing. In Pasta and Noodle Technology. Kruger JE, Matsuo RB, Dick JW, eds. AACC, St. Paul, MN, USA. p 227-259.
- Mesters C, Collona P, Buleon A. 1988. Characteristics of starch networks within rice flour noodles and mungbean starch vermicelli. J Food Sci 53: 1809-1812. https://doi.org/10.1111/j.1365-2621.1988.tb07848.x
- Juliano BO, Sakakurai J. 1985. Miscellaneous rice products. In Rice: Chemistry and Technology. BO Juliano, ed. 2nd ed. AACC, St. Paul, MN, USA. p 592-599.
- Bhattacharya M, Zee SY, Corke H. 1999. Physicochemical properties related to quality of rice noodles. Cereal Chem 76: 861-867. https://doi.org/10.1094/CCHEM.1999.76.6.861
- Fu BX. 2008. Asian noodles: History, classification, raw materials, and processing. Food Res Int 41: 888-902. https://doi.org/10.1016/j.foodres.2007.11.007
- Yoenyongbuddhagal S, Noomhorm A. 2002. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chem 79: 481-485. https://doi.org/10.1094/CCHEM.2002.79.4.481
- Li CF, Luh BS. 1980. Rice snack foods. In Rice: Production and Utilization. Luh BS, ed. AVI Publishing Co., West Port, CT, USA. p 690-711.
- Song YS, Lim SJ, Lee JS, Kim HY, Yeo US, Park NB, Kwak DY, Kang JR, Yang SJ, Hwang HG, Oh BG, Moon HP, Lim MS. 2008. A new high amylose rice variety "Goamibyeo". Korean J Breed Sci 40: 447-451.
- Kim JS, Kim SB, Kim TY. 2006. Noodle making characteristics of goami rice composite flours. Korean J Community Living Science 17: 61-68.
- Park KS, Kim JY. 2010. Quality characteristics of rice noodles with added Allium victorialis powder. Korean J Food Cookery Sci 26: 772-780.
- Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolate soybean protein. Korean J Food Cookery Sci 21: 326-338.
- Kim KS. 2009. Establishment of conditions for the manufacture of noodles using rice flour. MS Thesis. Kongju National University, Chungnam, Korea.
- Kim YG, Kim YK, Park HJ. 2002. Method for manufacturing a strip of rice noodle. Korean Patent 10-2002-0035628.
- Tester RF, Debon SJJ. 2000. Annealing of starch-a review. Int J Biol Macromol 27: 1-12. https://doi.org/10.1016/S0141-8130(99)00121-X
- Cham S, Suwannaporn P. 2010. Effect of hydrothermal treatment of rice flour on various rice noodles quality. J Cereal Sci 51: 284-291. https://doi.org/10.1016/j.jcs.2010.01.002
- Hormdok R, Noomhorm A. 2007. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT Food Sci Technol 40: 1723-1731. https://doi.org/10.1016/j.lwt.2006.12.017
- Lorlwhakarn K, Naivikul O. 2006. Modification of rice flour by heat moisture treatment (HMT) to produce rice noodles. Kasetsart J 40: 135-143.
- Baik BK, Czuchajowska Z, Pomeranz Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodle. Cereal Chem 71: 315-320.
- Lee MG, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sci Technol 36: 268-275.
- Donovan JW, Lorenz K, Kulp K. 1983. Differential scanning calorimetry of heat-moisture treated wheat and potato starches. Cereal Chem 60: 381-387.
- Chung, KM, Moon TW, Chun LK. 2000. Influence of annealing on gel properties of mung bean starch. Cereal Chem 77: 567-571. https://doi.org/10.1094/CCHEM.2000.77.5.567
- Liu H, Corke H, Ramsden L. 2000. The effect of autoclaving on the acetylation of ae, wx and normal maize starches. Starch 52: 353-360.
- Seo HI, Kim CS. 2011. Pasting properties and gel strength of non-waxy rice flours prepared by heat-moisture treatment. J Korean Soc Food Sci Nutr 40: 196-204. https://doi.org/10.3746/jkfn.2011.40.2.196
- Yun SH, Rema G, Quail K 1997. Instrumental assessments of Japanese white salted noodle quality. J Sci Food Agr 74: 81-88. https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<81::AID-JSFA772>3.0.CO;2-#
- Yang HS, Kim CS. 2010. Quality characteristics of rice noodle in Korean market. J Korean Soc Food Sci Nutr 39: 737-744. https://doi.org/10.3746/jkfn.2010.39.5.737
- Sandhu KS, Kaur M, Mukesh. 2010. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT 43: 1289-1293. https://doi.org/10.1016/j.lwt.2010.03.003
- Lee SH, Han O, Lee HY, Kim SS, Chung DH. 1989. Physicochemical properties of rice starch by amylose content. Korean J Food Sci Technol 21: 766-771.
- Kulp K, Lorenz K. 1981. Heat-moisture treatment of starches. I. Physicochemical properties. Cereal Chem 58: 46-48.
- Jeong GM, Kwon JS. 1998. Properties of dried wheat flour noodles blends with Chinese-yam powder. Bulletin of Institute of Agricultural Science and Technology 5: 89-98.
- Takahashi T, Miura M, Ohisa N, Mori K, Kobayashi S. 2005. Heat treatments of milled rice and properties of the flours. Cereal Chem 82: 228-232. https://doi.org/10.1094/CC-82-0228
- Lu S, Chen CY, Lii CY. 1996. Gel chromatography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chem 73: 5-11.
- Han SH, Choi EJ, Oh MS. 2000. A comparative study on cooking qualities of imported and domestic rice (Chuchung byeo). Korean J Soc Food Sci 16: 91-97.
Cited by
- Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1270
- Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.413
- Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.763
- Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.28
- Quality characteristics of rice cookies as affected by coffee addition vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.40
- A Rice Noodle Making Procedure for Evaluating Rice Flour Noodle-Making Potential vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1823
- Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1356
- Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1762
- 단팥앙금 대체제로서 쌀앙금의 품질특성 및 재료배합비 최적화 vol.32, pp.1, 2017, https://doi.org/10.7318/kjfc/2017.32.1.058
- 쌀가루와 패각분말을 첨가한 면류의 품질특성 vol.51, pp.3, 2011, https://doi.org/10.9721/kjfst.2019.51.3.221
- 건식 쌀가루 첨가 반건면의 품질특성 vol.58, pp.1, 2011, https://doi.org/10.6115/fer.2020.009
- ‘Shingil (Milyang317)’, Tongil-Type Variety Specialized for Rice Flour vol.52, pp.4, 2020, https://doi.org/10.9787/kjbs.2020.52.4.502
- The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality vol.154, pp.None, 2022, https://doi.org/10.1016/j.lwt.2021.112694