Western Foods specializes in gluten-free and allergen-free rice flours, ancient grain milling, blending, packaging and distribution for the B2B and the B2C market segments.
As gluten-free products fill the market, so do gluten-free flours that can hold up in commercially baked goods. Different sources offer different benefits and challenges for bakers, so it’s nice to find a gluten-free option that provides additional benefits for its niche—like how sweet rice flour can also improve low fat and fat free snack foods and frozen foods.
Rice and ancient grain flour is used in food for gluten-intolerant consumers. It’s use in bread-making is still limited because rice proteins are unable to retain the gas produced during the fermentation process.
Rice flour is used as a partial replacement to wheat flour in bread, muffins and cookies.
• Replacement of this ingredient in bread traditionally made with wheat flour weakens the gluten network, reduces loaf volume and hardens its texture.
• The addition of transglutaminase enzyme or hydrocolloids such as potato starch, hydroxy propyl Methylcellulose (HPMC), xanthan or other gum can help increase the volume of bread and its capacity to better hold CO2 gas.
• Using pre-fermented flour or sourdough can also be used to improve the rheological properties of doughs made with this type of flour or its composites.
Because rice possess unique nutritional, hypoallergenic, colorless, and bland taste properties, it is used in baby foods and puddings. Its role in development of foods for gluten-intolerant patients especially has been increasing.
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Western Foods take an innovative approach to developing gluten-free specialty and functional ingredients by utilizing the many benefits of rice, ancient grain and legume flour.