The conventional manufacturing method for the production of most types of rice noodles is a long, non-continuous process that involves high energy consumption and high production loss; it is also subject to hygiene problems (Charutigon et al., 2008; Chen & Luh, 1980; Cruz, 1959; Li & Luh, 1980; Umali, 1980; Wongchaithong, 1998).