Abstract: A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

Abstract: A method of manufacturing a dough sheet, comprising providing a batch of dough, introducing the batch of dough to a pair of rollers, processing the dough through the pair of rollers to produce the dough sheet, and outputting the dough sheet from the pair of rollers. The pair of rollers is configured to transform the dough into the dough sheet, wherein a surface of each of the rollers of the pair of rollers is a grooved surface having a plurality of predetermined grooves. The predetermined grooves can run in a same direction as a direction of rotation of the roller, and the grooved surface has a predetermined surface roughness formed by the predetermined grooves.

Abstract: A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.