Functionality of Japanese Rice flour
Functional components of rice
High-amylose rice
High-amylose rice is less digestible than general rice, suppressing the increase in blood sugar count after eating. Since its gelatinization temperature is high, mild digestive absorption is ensured.By adding water to high-amylose rice flour and heating while mixing and cooling it, soft jelly-like food products can be manufactured. This “rice powder jelly” is expected to be used in foods for people who have difficulty swallowing.
Ultra-hard rice
Ultra-hard rice has excellent milling properties and a large amount of resistant starch remaining even in rice flour products, which suppresses the increase in blood sugar count after eating. Use it as a flour for tempura, and you can enjoy healthy tempura because of its low oil absorbency.
