Fu MZhou XTian HSChen YJin ZPatra JK2025-06-162025-06-162025-05Fu M, Zhou X, Tian H, Chen Y, Jin Z. (2025). Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. Foods. 14. 9.https://mro.massey.ac.nz/handle/10179/73056Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crystallinity) and high cold-paste viscosity (1043 cP), enabling its use as a binder in rice dough. When blended with native indica rice flour (IRF) at 10–20%, the EERF-IRF premix formed a cohesive dough with water via cold gelation, imparting viscoelasticity and tensile resistance. Optimal formulation (15% EERF for the premix and 37% water for making the dough) yielded fresh rice noodles with reduced cooking loss (5.57%) and a reduced breakage rate (14.44%), alongside enhanced sensory scores. This approach offers a clean-label, industrially scalable solution for producing rice noodles with simplified processing and improved quality.(c) 2025 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/ethanolic extrusionV-type indica rice flourrice noodle premixrice noodlesJournal article10.3390/foods140914532304-8158journal-article1453