Rice Flour is the flour made from different varieties of long-, medium-,
and short-grain rice, usually obtained from the broken milled rice.
the chemical composition is the same as that of the whole rice. the
flour does not contain gluten and, as a result, doughs made from it
do not retain the gases generated during baking. rice flours from dif-
ferent varieties display characteristic viscosity patterns during the
heating and cooling of their pastes. in general, rice with starch of an
amylose content greater than 22% has a relatively low peak viscosity
and forms a rigid gel on cooling (high set-back viscosity). rice with a
starch low in amylose has a high peak and low set-back viscosity.
rice flour is used in formulated baby foods, breakfast foods, meat
products, and breading.
