Processing properties of rice flour
Processing properties of white rice flour
Rice flour noodle
Rice flour bread
Processing properties of brown rice flour
Thanks to the development of rice polishing technology in recent years, highly nutritious rice flour obtained by removing only the superficial layer (wax layer) from brown rice and rice flour with increased GABA content have been manufactured.
As functional ingredients, it contains 16 times more γ oryzanol and 3 times more dietary fiber than white rice flour, raising the value of rice flour bread.
Brown rice with wax layer removed
The superficial wax layer of brown rice is removed to produce brown rice that can be cooked as easily as polished rice, has a good texture, and can be digested easily.
Brown rice flour