This study examined the effect of the molecular weight, substitution degree, and substitution type of cellulose ether on the mechanical properties of dried rice noodles. When increasing the molecular weight of the hydroxypropyl methylcellulose (HPMC), the bending strength of the dried rice noodles also increased. However, the bending strength of the rice noodles with added HPMCs was still lower than that of the wheat noodles. Meanwhile, the bending elongation of the dried rice noodles was higher than that of the wheat noodles and was increased when decreasing the molecular weight of the HPMC. In conclusion, the bending strength and elongation of dried rice noodles is affected by the substitution degree and type of cellulose ether.

• 엄인철(경북대학교 농업생명과학대학 바이오섬유소재학과) | In Chul Um Corresponding Author
• 유영진(경북대학교 농업생명과학대학 바이오섬유소재학과) | Young Jin Yoo