Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles

Abstract

Hydrocolloids are promising additives used to enhance the rheological properties of food products. The unique structures, charged groups, and molecular conformations of hydrocolloids can have a significant impact on the quality attributes of the final products. Rice flour, a primary gluten-free ingredient, has been widely used in manufacturing gluten–free noodles, which have gained widespread popularity among people with celiac disease. However, high–amylose rice flour may have limited ability to provide the desired viscoelasticity, which is necessary for producing high–quality noodles. The properties of rice flours and their corresponding noodles can be improved with the assistance of hydrocolloids with multiple hydroxyl groups that facilitate their association with water molecules. This approach has been widely employed to overcome the limitations of the noodles made from rice flours. This review recapitulates the properties and mechanisms of hydrocolloids as food rheology modifiers. Additionally, a comprehensive overview of their various effects on the physicochemical and noodle-making improvement of rice flours is correspondingly provided. The information revealed in this study is expected to significantly contribute to the acquisition of a fundamental understanding of the mechanisms by which hydrocolloids facilitate the development of food quality.