Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.

As shown in Table 4 , the optimal cooking time of BRNs showed an increasing trend with the increase in retrograded time, from 6.42 min (BRN1h) to 9.97 min (BRN9h) ( p < 0.05).

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As shown in Figure 2 and Table 2 , with the increase of rice bran content, the peak viscosity, trough viscosity, and breakdown value of BRFs all showed a decreasing trend, while the setback value and pasting temperature showed an overall increasing trend.

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