Abstract: This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria. The gel strength, maximum strain and the ratio of extension rate to the section shrinking rate of rice noodle were 230.6kPa, 39.7%, 81.78% higher than the control sample. The analyses of TPA showed that the hardness of starch gel declined from 25395g to 24254g, springiness and resilience increased from 75.8%,88.1% to 79.3%,97.2%, respectively. The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.

Key words: rice noodle, fermention, physics property