Geographical Variations in Rice Noodle Quality and Associated Grain Physicochemical Properties

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-10-02 DOI:10.1002/cche.70010

Mengqi Wang, Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Huabin Zheng, Min Huang

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引用次数: 0

Abstract

Background and Objectives

Rice noodle quality is influenced by both variety and environment; however, limited information is available on how environmental variation affects rice noodle quality. This study aimed to evaluate the geographical variations in rice noodle quality and their relationships with grain physicochemical properties. Cooking and texture traits of noodles, along with grain chemical components and pasting properties, were assessed for Zhongan 2—a newly developed early-season rice variety suited for noodle production—grown at 32 sites across Hunan Province, China.

Findings

Both cooking and texture traits varied significantly among sites. The cooked break rate (0%–4.4%) and texture parameters, such as hardness (1243–2248 g) and chewiness (914–1631 g), exhibited high variability. Stepwise regression analysis showed that all quality traits were significantly associated with one or more chemical traits (amylose content, amylose-to-amylopectin ratio, protein content) and pasting traits (consistency viscosity, time to peak viscosity, pasting temperature), with pasting traits exhibiting higher coefficients of determination (R²) than chemical traits.

Conclusions

Significant geographical variations were observed in the quality of rice noodles produced from Zhongan 2. These variations were closely associated with key physicochemical properties, particularly pasting characteristics.

Significance and Novelty

This study highlights the need to consider environmental effects when developing and producing rice varieties for high-quality noodle processing.

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米粉品质的地理差异及其相关的谷物理化性质

背景与目的米粉的品质受品种和环境的双重影响；然而，关于环境变化如何影响米粉质量的信息有限。本研究旨在探讨米粉品质的地理差异及其与粮食理化性质的关系。研究人员对在湖南省32个地点种植的新开发的适合面条生产的早稻品种“中安2号”进行了烹饪和面条质地特征、谷物化学成分和糊状特性的评估。不同地点的烹饪和质地特征差异很大。熟裂率（0% ~ 4.4%）、硬度（1243 ~ 2248 g）、嚼劲（914 ~ 1631 g）等质地参数均表现出较高的变异性。逐步回归分析表明，所有品质性状与直链淀粉含量、直链/支链淀粉比、蛋白质含量等一个或多个化学性状和糊化性状（稠度粘度、峰值黏度时间、糊化温度）显著相关，且糊化性状的决定系数R2高于化学性状。结论“众安2号”米线质量存在明显的地域差异。这些变化与关键的物理化学性质，特别是糊化特性密切相关。这项研究强调了在开发和生产用于高品质面条加工的大米品种时需要考虑环境影响。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.