Rice noodles

Noodles have a long history and are a major utilization of rice. Products, in various forms, such as fresh, dried, and instant noodles provide variation by which rice is enjoyed in our diet. As a staple food whose structure mainly comes from starch retrogradation, rice noodles deliver both benefits of gluten-free and low-glycemic index. We have presented the historical origins, raw material characteristics, current state of technology, and product development trends in rice noodle production. The processing technology of laminated rice noodles is described as a new type of rice noodle that can be produced by the existing wheat noodle processing lines. The basic ingredients and additives are discussed in relation to their functional roles and quality of the end products. This chapter is a comprehensive reference material for researchers, engineers, and other professionals who are interested in rice noodles.