Summary The influence of fermentation of whole milled rice granules on the physico-chemical characteristics of rice starch and the rheological properties of rice noodles was investigated. The rice granule samples were fermented at 35 °C for 27 h. The results indicated that fermentation did not have a significant effect on the starch and amylose content of rice granules. Protein, lipid and ash content decreased whereas free fatty acid increased during fermentation. The rice noodles made from fermented samples had a lower maximum stress, 54 kPa, and higher maximum strain, 10.8%, and had a white, transparent appearance and favourable chewy mouth-feel compared with the control sample.
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Lu et al. (2003) studied this question.
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