Rice noodles are very popular in southern China. They are made from rice through processes such as soaking, steaming and layering.
The production process of rice noodles is full of difficulties due to the fact that rice contains more starch and lacks gluten-like substances as a support.
Propylene glycol alginate (PGA), as a thickener and emulsifier, is added to the production process, which has a significant improvement effect on rice noodles. It can not only improve the performance, reduce the muddy soup, but also significantly improve the taste.

PGA application experiment in rice products

NO.I Reduce the broken sliver rate
step
①60g water>stir>stand still>form rice balls>cook
100g rice
② 60g water 0.2g PGA

inspection, observation

Results

It can be seen from experiments that propylene glycol alginate (PGA) can effectively reduce the broken rate of rice noodles. Propylene glycol alginate has the functions of thickening and emulsifying in rice noodles, reducing the surface viscosity of rice noodles and enhancing the stability of rice noodles, thereby improving Apparent state and breaking rate of rice noodles.

NO.2 Enhance elasticity
step
①60g water>Stir>Rice dough>Cooked>Squeeze powder
100g rice
② 60g water 0.1g PGA

③60g water 0.2gPGA
60g water 0.3g PGA
TPA detection

Results:

It can be seen from experiments that propylene glycol alginate can significantly improve the elasticity of rice noodles. Propylene glycol alginate has a gluten-enhancing effect in rice noodles, can provide network support for rice noodles, improve the network structure of rice dough, and increase the elasticity of rice noodles.

NO.3 Reduce starch dissolution rate
step
①60g water>same step (1)>500g boiled water
100g rice
②60g water 0.2gPGA

Observation

Results:

It can be seen from experiments that the propylene glycol alginate group boiled powder soup water is clearer, which can effectively prevent starch dissolution. Propylene glycol alginate has a thickening effect, can improve the structure of dough, effectively reduce the dissolution of starch on the surface of rice noodles, and reduce the ratio of noodle soup.