Investigation on manufacturing and stiffness control of pure rice noodle made from Japonica rice

1. 如果粳米粉粒度小于180米，则可以在不添加淀粉的情况下制备纯粳米粉。有一种公认的理论认为，纯米粉来源于粳米粉，因为阿米霉素含量高于籼米。但研究发现，即使在粉度小于180目的粳米粉中，人工增加一定程度的阿米洛丁含量，也可以生产出纯米粉。从以上结果可以得出，制备纯米粉的条件不是阿米洛丁的含量，而是粉粒度小于180目。也有公认的理论认为，较低的胺opopine含量对米粉的刚度很重要。但研究发现，其刚度与阿米洛匹汀含量的低无关，而米粉粒度的小对其刚度有重要影响。用湿粉法将米粒浸在水中数小时，容易得到粒径小于180目的米粉。

1. The pure rice noodle from Japonica rice powder was possible without starch addition if the size of the rice powder is smaller than 180-Meshu.2. There is a accepted theory that pure rice noodle from Japonica rice powder because amilopectin content is more than Indica rice. But it was found that the pure rice noodle is possible to produce even if the content of amilopectine content is artificially increased to some extent into Japonica rice powder of which powder size is smaller than 180-Mesh.3. From the above results it is concluded that the condition of manufacturing of pure rice noodle is not the content of amilopectine content, but the powder size is smaller than 180-Mesh.4. There is also accepted theory that the condition of less amiriopectine content is important for stiffness of rice noodle. But it is found that the stiffness is not related with low content of amilopectine, but the small size of rice powder is important for the stiffness.5. The smaller size of rice powder than 180-Mesh is easily got by wet-powdering method using dipped rice grain in the water for some hours.