A new choice for noodle lovers: innovative rice noodles that are easy to cook and digest

Have you ever eaten "rice noodles"? In addition to being cooked into delicious rice for direct consumption, rice can also be transformed into a variety of noodle products. In addition to promoting various creative rice breads and other baked products, the Council of Agriculture of the Executive Yuan has once again successfully developed a series of "rice noodles" products, emphasizing complete nutrition, good taste, easy cooking and good digestion.

Su Maoxiang, chief secretary of the Department of Agriculture and Food, pointed out that rice noodles are not only soft and smooth, but also have a light rice aroma when chewing, providing a different new choice for consumers who love noodles. (Photo courtesy of the Council of Agriculture)

Su Maoxiang, chief secretary of the Department of Agriculture and Food of the Council of Agriculture, pointed out that in order to strengthen the development of diversified applications of rice, in addition to cooperating with industry players to launch various rice-based baked products, the technology project also commissioned the Chinese Cereal Food Industrial Technology Research Institute to develop rice noodles. They successfully found the golden ratio of rice powder and wheat flour, and conducted industrial mass production trials in noodle factories to establish an optimized process. Thanks to the efforts of the expert team, the rice noodles produced are not only soft and smooth, but also have a light rice aroma when chewing, providing a different new choice for consumers who love noodles.

Su Maoxiang pointed out that rice contains 6%-8% high-quality protein. Using flour with 30%-50% rice flour in the rice noodle recipe can provide the nutrition of both rice and wheat, with a more complete amino acid composition. In addition, the digestion and absorption rate of rice is as high as 98%. Noodles with added rice flour are not likely to cause gastrointestinal burden and can provide a sense of fullness, making them most suitable as a daily staple food. In addition, since the particles of rice flour are relatively fine, the noodles made from it can present a natural, white color and look good. In addition, rice noodles take a shorter time to cook. Taking plain noodles made with rice flour as an example, the cooking time is only about half of that of traditional plain noodles. This complies with the principles of energy conservation and carbon reduction and is extremely competitive in the market.

Su Maoxiang emphasized that the rice and noodle series products developed this time are diverse, including consumers' favorite plain noodles, ramen, egg noodles, or spinach noodles and carrot noodles made with local ingredients, as well as exotic cuttlefish noodles, which are rich in color, nutritious and delicious, with a fragrant and smooth taste.