Taking the factors affecting the gel quality of squeezed fresh wet rice vermicelli as the research object, this paper mainly discusses the basic physical and chemical indicators of rice flour, rapid viscosity analysis (RVA) gelatinization characteristics, and rice starch crystallization characteristics on the effects of squeezed fresh wet rice vermicelli. food quality and its gel texture characteristics. Research shows that the mass fraction of rice flour amylose is significantly or extremely significantly positively correlated with the sensory scores and textural properties of rice noodles (except for adhesion and elasticity) (P£¼0.05, P£¼0.01). Rice flour branched chain The starch mass fraction was significantly or extremely significantly negatively correlated with the sensory scores and textural properties of rice noodles (except for adhesion and elasticity) (P£¼0.05, P£¼0.01); the crude protein of rice flour (except for the recovery properties was significantly positive There is no significant correlation between the crude fat mass fraction and the gel properties and eating quality of rice noodles (P>0.05); the crystallinity RX and RI analyzed by X-ray diffraction and Fourier transform infrared spectroscopy were both the same. There was no significant correlation with the gel characteristic index and food quality sensory score of rice vermicelli (P>0.05). The peak viscosity, minimum viscosity and final viscosity of the RVA gelatinization characteristic parameters are significantly or extremely significantly positively correlated with the sensory score and textural property indicators (except adhesion and elasticity) of rice noodles (P£¼0.05, P£¼0.01 ); although the attenuation value has a certain negative correlation with the sensory score and the gel texture characteristic index (except for the significant negative correlation with the adhesion), they are not significant (P>0.05); while the retrogradation value has a certain negative correlation with the rice vermicelli. The sensory scores and the hardness, adhesiveness, chewiness, and recovery properties of the gel texture properties all showed extremely significant positive correlations (P<0.01). It can be seen that the amylose, amylopectin mass fractions and RVA gelatinization characteristic parameters can be used to predict the key eating quality indicators of squeezed fresh wet rice noodles. For futher details of this article and research, feel free to contact our team for assistance. Original research was done by Zhou Xianqing, Zhang Yurong, Peng Chao, Xiong Ning, Guo Lili

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