Cooking characteristics of rice flour
Characteristics of fine rice flour by application
Japanese fine rice flour is roughly classified as follows according to the characteristics of the raw material rice (such as general rice, high-amylose rice, and ultra-hard rice).
Characteristics of fine rice flour by application
- Product
- Characteristics
- Bread
- Moist
- Brittle
- Noodle
- Smooth, chewy
- Cake, Castella cake
- Soft, moist
- Japanese confectionery
- Fine and firm texture
Cooking characteristics of rice flour
The features of rice flour include: it is unnecessary to sift rice flour before cooking because it does not lump up; it does not break apart easily, unlike corn or soybean products; and dishes and processed food made from rice flour have a soft sweet flavor.
Low oil absorbency
Rice flour, which has low oil absorbency compared to wheat flour, can be used to cook fresh and healthy dishes. Its crispness lasts for a long time.
Oil absorbency test (Niigata University)
- Comparison of oil absorbency between wheat flour and rice flour
- Types of rice flour and their oil absorbency
Comparison between Koshihikari and high-amylose rice - Relation between crushing of rice and oil absorbency
Comparison among fine rice flour, general rice flour, and commercially available rice flour
Simple plain rice flour goes well with various flavoring ingredients.
Simple plain rice flour goes well with various flavoring ingredients and foodstuffs. Furthermore, it has good processing properties, and is suitable for Japanese, Chinese, and Western dishes.
