Other features of Japanese Rice flour


Various promising functionalities of brown Japanese Rice flour

Brown rice flour contains an abundance of functional ingredients such as dietary fiber, vitamin B group, vitamin E, niacin, ferulic acid and phytic acid, which are antioxidant substances, and GABA, which suppresses an increase in blood sugar count. The high functionality of brown rice has recently been evaluated highly, and brown rice flour having similar excellent functionality is also attracting much attention.


Advanced milling technology of Japan

Japan has highly advanced milling technology capable of producing Japanese Rice flour having grain sizes as small as wheat flour.

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This milling machine for producing komeko, called an airflow grinder, produces rice flour with less damaged starch (having good rising property).

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New usages of Japanese Rice flour

By using special processing technology, rice flour can be used as an alternative for oil and fat (trans-fatty acid), emulsifying agent, polysaccharide thickener, etc. Bread having high moisture-retaining property can also be manufactured.


Excellent plasticity of fine Japanese Rice flour

The finer the grain size of rice flour, the higher the water absorbency, allowing the dough to be formed into various shapes and gelatinized.

Comparison of processing characteristics between rice flour bread made from Japanese rice flour and that made from rice flour produced overseas (Source: National Agriculture and Food Research Organization)

By using commercially available Japanese Rice flour and those produced overseas, Japanese Rice flour bread was made without using gluten or thickening agent, and their rising property was compared.

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The Japanese Rice flour bread made from Japanese rice flour was found to have better rising property, taste, and texture compared to those made from rice flour produced overseas.

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(Commercially available rice flours were purchased at random, and bread-making tests were conducted by the National Agriculture and Food Organization to produce the above results.)

This is mainly because Japanese rice flour has finer particle size and lower rate of damaged starch.

Cooking tortilla using rice flour made in Japan and corn powder made in the U.S.

Shown belows are tortillas cooked using rice flour made in Japan (hard-flour type) and corn powder made in the U.S. The simple plain Japanese rice flour went well with any topping, and it was very easy to wrap with hard-to-tear dough because it contained the right amount of moisture. Meanwhile, the dough made from American corn powder tended to crack easily and topping with a strong flavor was needed. It was found that Japanese rice flour is much easier and more versatile for cooking.

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This brochure was prepared as part of the “Project to Expand the Demand for Japanese Rice Flour including Export, Sustainable Production Enhancement Project 2019” by the Ministry of Agriculture, Forestry and Fisheries of Japan.