Rice flour

The production of rice flour in a traditional process in Sylhet , Bangladesh

Rice flour is a fine flour that is mainly used in Asian cuisine or as animal feed .

Manufacturing

Rice flour is made either from broken rice (on roller mills and sieving systems) or from a mixture of grinding flour (polishing) and fine curds .

Another type of rice flour is made from " waxy rice ", which is particularly suitable for use in freeze preservation , since water does not settle when the products (soups, sauces, etc.) are thawed, so the usual phase separation does not occur. Brown rice flour is produced with whole grain rice and glutinous rice flour when using sticky rice.

use

• In Japan , rice flour made from short grain or glutinous rice is used to make various sweets such as mochi .
• In Thai cuisine , rice flour is used to make rice noodles .
• In Korean cuisine , rice cakes such as tteok and songpyeon are made from rice flour .

Since rice flour consists of almost 80% rice starch , like corn starch ( Maizena ) or potato starch , it can be used as a binding agent to thicken sauces and soups . Like corn flour, rice flour, unlike other cereal flours, does not contain any gluten . Therefore it is only suitable for pastries and bread to a limited extent. It is used in gluten-free diets.

Composition of rice flour

The composition of rice flour naturally fluctuates, both depending on the environmental conditions (soil, climate) and the cultivation technique (fertilization, plant protection).

Details per 100 g of edible portion:

Components water 12.5 g Egg white 1 6.7 g | 7.2 fat 0.7 g Carbohydrates 2 78.2 g Fiber 1.4 g Minerals 0.6 g

Minerals sodium 4 mg potassium 105 mg magnesium 25 mg Calcium 7 mg

Vitamins Thiamine (Vit. B 1 ) 60 µg Riboflavin (Vit. B 2 ) 30 µg Nicotinic acid (Vit. B 3 ) 1400 µg Vitamin B 6 200 µg

¹Protein content according to the EU directive on nutritional labeling (factor 6.25)

² Difference calculation

1 mg = 1000 µg
calorific value 1469 kJ , 346 kcal

Individual evidence

1. ↑ ^{a b} Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 . , Pages 1555 f.
2. ↑ SW Souci, W. Specialist, H. Kraut: Food table for practice . Ed .: German Research Institute for Food Chemistry (DFA), Garching. 4th edition. Wissenschaftliche Verlagsgesellschaft, Stuttgart 2009, ISBN 978-3-8047-2541-6 , p. 245 f .

Web links

Commons : Rice Flour  - Collection of images, videos and audio files

Wiktionary: rice flour  - explanations of meanings, word origins, synonyms, translations