ArticleFrontiers in nutrition2023
Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 16 citations in OpenAlex.
- Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2026Article
- Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition.Food chemistry: X · 2025Article
- Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.Food science & nutrition · 2024Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G'), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A
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