Abstract:To investigate the quality of dry rice noodles across different regions，this study selected Liuzhou Luosifen rice noodles and Jiangxi dry rice noodles as research objects. The research focused on their cooking quality，eating quality，and sensory attributes and carried out a preliminary exploration of their microstructure using X-ray diffraction and scanning electron microscopy. The results indicated significant differences in the cooking quality and texture characteristics between the two types of rice noodles. Liuzhou Luosifen rice noodles exhibited a shorter rehydration time；however，they also had a higher cooking loss rate. In contrast，Jiangxi dry rice noodles demonstrated greater elasticity，cohesiveness，and chewiness while exhibiting lower hardness. Sensory evaluation revealed notable differences in tissue morphology，color，aroma，and hardness between the two varieties of rice noodles. Color value analysis showed that although there was no significant difference in color between the two types of rice noodles，Liuzhou Luosifen rice noodles appeared slightly lighter. The results of the microstructure analysis indicated that Jiangxi dry rice noodles displayed a higher degree of short-range order with a more compact internal structure. Consequently，there are clear distinctions in both quality and structure between Liuzhou Luosifen rice noodles and Jiangxi dry rice noodles.