News Detail
Differences in Raw Materials for Rice Noodles, Rice Vermicelli, and Instant Noodles
Rice Noodles / Rice Vermicelli Production
Main raw material: Rice (Indica rice as the primary choice; some Indica–Japonica blends are also used).
Best choice: Indica rice (long-grain rice), partly mixed with Japonica rice.
Indica rice: Lower amylopectin, higher amylose content (generally above 20%), producing noodles that are smooth in texture, less sticky, and more suitable for rice noodle/vermicelli making.
Japonica rice: Higher stickiness, softer texture but more likely to break; usually added in small amounts only.
Recommended rice indicators:
Amylose content: 20–25%
Protein: 7–9% (too high affects texture)
Moisture: 13–14%
Optional additives:
Salt (improves noodle strength and cooking resistance)
Cassava starch / potato starch (enhances elasticity)
Instant Noodles Production
Main raw material: Wheat flour, with focus on gluten content and suitability for frying.
Best choice: Medium- or high-gluten wheat flour.
Protein (gluten content): 8.5–11% is optimal
Ash content: ≤0.45%
Good water absorption and extensibility
Common additives:
Salt, sodium/potassium carbonate (alkaline water, improves texture and elasticity)
Palm oil (for fried instant noodles)
Food-grade gums (sometimes used in non-fried instant noodles)
Comparison Table
| Product | Main Ingredient | Additives | Key Raw Material Point | Final Product Feature |
| Rice noodles / Rice vermicelli | Rice (mainly Indica) | Salt, starch | High amylose content, easy to form | Smooth texture, resistant to boiling, not easily broken |
| Instant noodles | Wheat flour | Alkaline water, salt, oil | Moderate gluten content, strong extensibility | Chewy, elastic texture, convenient for instant cooking |
Conclusion:
Rice noodles / Rice vermicelli: Best made with Indica rice (or Indica–Japonica blends), with high amylose content.
Instant noodles: Best made with medium- or high-gluten wheat flour to ensure sufficient gluten strength.
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