Shingo Matsuyama (Master course)

Research: Development of noodles from high amylose rice using “direct gelatinization”

High amylose rice has a higher content of amylose than the normal non-waxy rice consumed in Japan such as “Koshihikari”. It is of high-yield but has a lower eating quality when cooked, and is currently distributed as cheap feeding stuff for live stock. In this research, a method to gelatinize high amylose rice without milling the grain, “direct gelatinization”, is developed (the processing parameters are optimized). The final goal is to develop high amylose rice noodles using the direct gelatinization method.

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