Close
Skip to content

FAQ

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.

FAQ

Anatomy of a Rice Grain

Hull – The fibrous indigestible shell of the rice kernel. The hull must be removed to make rice edible for humans. It makes up about 20% of the weight of paddy rice, and contains high percentages of fiber and silica.

Bran – Refers to the outer layers of the edible rice kernel. It is typically brown or tan, which is what gives brown rice its color. It makes up about 8% of the weight of a paddy rice kernel. The bran is removed when brown rice is milled to produce white rice. It contains oils, vitamins, minerals, antioxidants, and protein.

Endosperm – The large, white interior of the rice kernel, which includes starch, protein, vitamins, and minerals. It makes up about 70% of the weight of a paddy rice kernel.

Germ – The germ (embryo) makes up about 2% of the weight of a paddy rice kernel, and has the ability to sprout into a new plant if allowed to germinate. Its composition includes oils, vitamins, minerals, antioxidants, and protein. During milling, the germ is removed resulting in an indented shape at one end of the milled rice kernel.

Quality Certifications

FAQ
FAQ
FAQ
FAQ
FAQ
FAQ
FAQ

Germ

  • Mainly contains fat/oil = removed during milling to preserve flour or milled sample longer.
  • Contains proteins = mainly enzymes
  • High in soluble vitamins A, K, E
  • Germ oil does not contribute much to product functionality.
  • Opposite effect, can be determined as increases rancidity problem during storage.

Endosperm

  • Proteins: 5-8%
  • Starch 60-80%
FAQ

Enzymes

Enzymes are biological molecules (proteins) that act as catalysts and help complex reactions occur everywhere in life. Each protein has a function.

FAQ

Starch

  • Stored energy
  • 60-70% in the flour and comes from the endosperm
  • Made up of two glucose models

Types of Rice

FAQ

Long Grain

High amylose (>30%)

FAQ

Medium Grain

Medium amylose (30%)

FAQ

Short Grain

Low amylose (<20%)

FAQ

Sweet

No amylose/waxy (0%)

Amylose / Amylopectin

FAQ

We partner with our clients to understand their vision, objectives and opportunities so we can deliver solutions that fit exclusively for you.

Whole Grains 101

HEALTH BENEFITS OF WHOLE GRAINS

The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.

People who regularly eat whole grains have a lower risk of many chronic diseases. Replacing refined grains with whole grains is can significantly improve total cholesterol, LDL (“bad”) cholesterol, hemoglobin A1c (a measure of blood sugar control) and C-reactive protein (a measure of inflammation). Systematic reviews have found that “higher intakes of whole grains were associated with a 13–33% reduction in the risk for all critical outcomes,” including all-cause mortality, coronary heart disease, stroke, type-2 diabetes, and colorectal cancer. For more details, browse our health studies database or download our 2017 Research Summary Report.

While three or more servings each day will optimize your health benefits, scientists and health experts agree that every bit of whole grain you eat contributes to your health. Even small amounts can start you on the road to better health. So look for ways to get a little here, a little there.

While it’s healthier to eat foods made totally with whole grains, you may want to change over gradually. To start, you can also get the whole grains you need from foods made with a mix of whole grains and refined grains.

This means you have lots of delicious choices that match your taste preferences. After a while, as your taste buds grow to love the fuller, nuttier taste of whole grains, some of your old favorites may seem surprisingly bland!

Courtesy of The Whole Grains Council

Contact Us Now!

Western Foods take an innovative approach to developing gluten-free specialty and functional ingredients by utilizing the many benefits of rice, legume and ancient grain flour.