Rice Noodles: Materials, Processing and Quality Evaluation

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the help of screw kneader or by hands [1, 13].

  Flat or sheeted fresh rice noodles are famous 

in  many  areas  of  Southeast Asia,  southern  China 

and Japan. The dough is placed in a rotating heated 

drum to form sheets. The sheets are then placed in a 

steamer that causes partial gelatinization of starch. 

About 1 mm thick sheets are passed through the 

cutting rolls to form noodle strands. The noodles 

are then served either as fresh rice noodles or can 

be dried before sale. The process involved in the 

preparation  of  Japanese  rice  noodles  comprises 

of  the  following  steps;  washing  milled  rice, 

pulverizing, steaming, kneading and sheeting. The 

final thickness of the noodle sheet is maintained at 

about 1-2 mm before cutting [1, 9, 14].