Features of KOMEKO with the versatility of rice
Non-gluten KOMEKO
Rice does not contain gluten. “The Non-gluten Rice Flour Third-party Certification System” for certifying rice flour with a gluten content of 1 ppm or lower, the world’s strictest level, started in June 2018. Various types of non-gluten rice flour have come onto the market based on this certification system.
Standards for rice flour according to the application
Various types with different qualities of rice, ranging from low-amylose to high-amylose rice are produced in Japan. To help users select high-quality Japanese rice flour according to the application, rice flours are classified into three types: “No. 1: for cake/cooking,” “No. 2: for bread,” and “No. 3: for noodles,” like for wheat flour.
Three types of standard and their major applications
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Features
with the versatility of rice -
3
Cooking characteristics
of Japanese rice flour -
4
Processing properties
of Japanese rice flour -
5
Functionality
of Japanese rice flour -
6
Other features
of Japanese rice flour -
1
Nutrient components
of rice