Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles

• Published in: Journal of food science 2021-12, Vol.86 (12), p.5188-5199
• Main Authors: Park, Jiwoon, Woo, Seung‐Hye, Park, Jong‐Dae, Sung, Jung Min
• Format: Article
• Language: English
• Subjects: Amylopectin; Amylose; cooking quality; Fermentation; Flour; Gluten; gluten‐free noodles; Hardness; Koji; Leaching; Noodles; Oryza; Pasta; Physicochemical properties; Production methods; Rice; rice dough; Texture
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15956

To use rice flour as an ingredient in gluten‐free noodles, improved texture properties such as increased hardness and reduced adhesiveness are required. We investigated the physicochemical characteristics of rice flour obtained by fermenting japonica rice with koji, determined the pasting and textural properties of the resulting gel, and suggested a method for producing gluten‐free noodles. Koji‐fermented rice flour was obtained by fermenting rice grains for 24 and 48 h. Koji fermentation reduced the protein and ash content of the rice and lowered the pH. The change in amylose content was not significant, but the short‐to‐long‐chain ratio of amylopectin increased. Changes in the structural and compositional characteristics facilitated swelling of the rice flour and starch leaching. Variations in the gelatinization and hydration properties of the rice flour increased its peak viscosity and gel hardness, and reduced its gel adhesiveness. Noodles made from koji‐fermented rice flour have improved physical features, such as modified textural properties resulting from a gel texture and increased whiteness, indicating that koji‐fermented rice flour is a desirable noodle ingredient for gluten‐free foods.