期刊论文

Min Huang

英文

Agronomy

2073-4395

2022

12

11

2739-

10.3390/agronomy12112739

Conceptualization, M.H.; investigation, Z.X., C.L., Y.H., K.Z., J.C., F.C. and S.F.; funding acquisition, M.H. and S.F.; writing—original draft preparation, Z.X. and M.H. All authors have read and agreed to the published version of the manuscript. This research was funded by the Joint Fund of the Natural Science Foundation of Hunan Province and the Government of Hengyang City, grant number 2021JJ50076, and the National Key R&D Program of China, grant number 2016YFD0300509.

本校为第一机构

Rice noodles are usually manufactured using rice grains of the main crop. There is limited information available on rice noodles processed from ratoon rice grains. In this study, two-year field experiments were conducted to compare the cooking and texture properties of noodles and the grain chemical properties of ratoon crops with those of main crops from two rice cultivars (Guichao 2 and Zhenguiai) that are widely used for processing noodles. Results showed that the cooked break rate and the cooking loss rate of rice noodles processed from grains of the ratoon crop were similar to those of th...