b-Glucan-rich fractions (BGRFs) from L. edodes mushrooms were
incorporated into the formulation of gluten-free rice noodles in order
to improve their quality attributes aswell as to provide b-glucanderived
health benefits. While rice suspension with BGRFs exhibited
reduced values of water hydration and pasting parameters, the use
of BGRFs increased the thermo-mechanical properties of rice flour in
a dough system, consequently producing rice noodles with
increased extensibility and firmness.