LESSON 5:

RICE NOODLE PROCESSING TECNOLOGY

CÔNG NGHỆ SẢN XUẤT BÁNH CANH, BÚN, PHỞ

Th.S Nguyễn Đặng Mỹ Duyên

BM. Công nghệ thực phẩm
Tháng 2/2022
 INTRODUCTION
 Rice noodles are the most consumed form of rice product
next to cooked rice grain in Asia.
 Rice noodles are commonly prepared by two main
methods; sheeting of dough to develop flat noodles and
extruding to develop vermicelli
Classification Based on Molding Method
Classification Based on Molding Method

 Cutting noodles
Steamed rice noodle sheets are cut into rectangles that
are 1 mm thick, 4–6 mm wide, and ≈200 long.
 Extruding noodles

Steamed rice paste is extruded into strips using different

molds.
The length of the strips is ≈200–400 mm, while the
diam- eter ranges from 1 to 3 mm.
Classification Based on Molding Method

 Bánh canh xắt

 Phở, hủ tiếu
 Bún, bánh canh
Rice noodle processing
 Gạo Bột gạo

Làm sạch

Ngâm Phối trộn

Nghiền

Xử lý dịch bột

Tráng Hồ hóa

Hấp Nhào trộn

Ép đùn CÁN
Quạt ráo Sấy sơ bộ

Luộc
áo bột
Cắt sợi Cắt sợi

Tạo hình Sấy

Sấy Cắt sợi
Đóng gói
Làm nguội
Làm nguội Đóng gói
Phở Đóng gói
tươi
Phở
khô Bánh
Bánh Bún
canh
canh, khô
 RAW MATERIALS FOR RICE NOODLES
 Rice flour:
 RAW MATERIALS FOR RICE NOODLES
 Rice flour:
 Rice flour is obtained from fine milling of rice kernels, may be
made from either brown rice or white rice.
 Rice protein lack gluten; hence lack the functionality of continuous
visco-elastic dough. Rice flour is therefore pre-gelatinized in order
to act as binder for the remaining flour. The extent of pre-
gelatinization plays a vital role in providing desirable texture to the
noodle strands
 The gelling property of rice starch is dependent upon rice
varieties, amylopectin and amylose concentration, as well as the
duration of the ageing
RAW MATERIALS FOR RICE NOODLES
 Water:
The proportion of water used in noodle making should be
optimum (40%-50%) in order to optimally hydrate the flour
for making dough of proper consistency.
 Salt: 0.5-1% rice flour
 Hydrocoloids: xanthan gum, guar gum…
 Preservatives: sorbate, sorbitol…
MIXING
 Water is added to flour in a container and other
ingredients are also mixed.
 The ration of flour to water must be appropriate in order to
make dough of optimum consistency.
 Mixing resulted in a uniform distribution of ingredients and
also even hydration of flour.
 Instead of dough, slurry was prepared by mixing rice flour
with water to a concentration of 40g-50g/ 100g.
 Afterward, the dough is rested for some time that allows
uniform hydration of flour particles
 MIXING

NOTE:
can use hot water (1000C) to mix with rice flour
MIXING

Horizontal mixer
STEAMING - KNEADING

Rice slurry is transported by a band carrier in sheets

that are ≈5 mm thick. The sheets are then presteamed
for 4–5 min at 90°C.
During steaming, starch gelatinization and protein
denaturation take place.
Then the dough was kneaded in order to distribute
the partially gelatinized starch
 EXTRUDING
 Finally, the dough is extruded into rice noodles and boiled to
ensure they have completely gelatinized
 The size and shape of ex- truded rice noodles can be adjusted
to meet the specifications of the end product.
BOILING
 The process of boiling is simple but very crucial in regard
to quality attributes of the final product.
 The increase in popularity of refrigerated, frozen and shelf
stable noodles in recent year resulted in the rise of using
boiling process in manufacturing noodles. The important
factor in boiling is time and water quality.
 The appropriate amount of boiling water must be 10 to 20
times greater than the weight of wet uncooked noodles
BOILING
EXTRUDING RICE NOODLES
SHEETING
 Sheeting of rice noodle dough is proposed to obtain
smooth sheets of dough with proper thickness as well as
uniform and continuous gluten matrix and gelatinized
starches distributed throughout the dough sheet
 CUTTING
 Rice noodles can also be
cut into appropriate
shapes.
 The shape and width of the
strands are identified by
means of the cutting rolls.
 The cutting machine
comprised of a pair of
slotted rolls having similar
slot widths.
CUTTING RICE NOODLES
 Quality Evaluation
 Cooking Properties: Cooking time, cooked weight,
cooking loss and percent rehydration are important
factors that determine the cooking properties of noodles.
 Textural Properties:The texture of noodle is assessed by
the help of tensile testing, firmness and recovery