Effects of microwave-stabilized rice aleurone layer flour (MSF) on gel properties of early-indica rice flour and semi-dried rice noodles in non-extruded and extruded systems

Key Points

• Gel properties improved with the addition of microwave-stabilized flour, leading to better texture in rice noodles.
• In semi-dried noodles, the inclusion of aleurone layer flour significantly enhances the quality compared to traditional rice flour.
• Extrusion processes notably affect the texture of rice products when paired with fortified flour, creating diverse applications.
• Improved properties indicate potential for broader culinary uses; however, further examination of application contexts is warranted.