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Types of rice flour and its uses in the food industry

Rice flour accompanies human nutrition since immemorial times, its uses in the food industry are more recent and also more known for the consumers.

It is about a common ingredient to a variety of industrial processes as it participates in the elaboration of a wide variety of cooked products and precooked products for sale in the supermarket.

It is more probable that if a survey was made asking if rice flour has been tasted or if it is usually used in the kitchen, majority of people would answer no to both questions and, nevertheless, reality is other: nowadays it is hard not to be a rice flour consumer because of the high quantity of applications of this flour in the food industry whether it is white or integral rice flour and of short, medium or large grain.

Rice flour that distribution companies elaborate of ingredients for the food industry as Moledum Ingredients, subsidiary of the Dacsa Group, it is obtained through an industrial process of milling a specific grain, the Oryza sativa, polished, shelling, industrially clean and, of course, gluten-free.

It is about a semolina rice flour, perfect for the elaboration of baking and pastry; snacks; spreads and vegetable drinks; breakfast cereals; sauces and creams; dietetic products and sport nutrition, vegetable desserts; sticks; coverage and breaded, etc.

Oriental cuisine has been historically, the huge booster of rice as the basic food of human diet, because of this, it is also a leader in the use of rice flour in the food industry and presents a huge variety of applications in which glutinous rice flour stand out which is obtained from washing and dehydrating the grain of rice before its process of multuring.

Moreover, it is about flour with little capacity of oil absorption-according to the Scielo nutrition magazine, rice flour retains up to a 50% less of oil in the frying processes in comparison with the other flours as corn or wheat-which transforms in perfect ingredient for occasional consumption both classic breadcrumbs as tempuras, without compromising a healthy diet.

Rice flour offers multiple possibilities to the food industry because, in addition to being more digestive, it is good to take into account that it lacks gluten and therefore it is also perfect to elaborate food destined to people with celiac disease or gluten intolerances, both in an industrial level as a basis for preparation, in restoration services or simply in the domestic kitchen.

According to the nutritional value, both rice flour and its by-products from uses in the food industry seem to offer a good fiber intake and an aid to regulate the cortisol levels thanks to its moderated choline content. Moreover, it is rich in magnesium, zinc and calcium and has a low-fat content.