White Rice flour is often used in baking as a healthier
alternative to wheat flour.
White Rice flour is often used as a healthier alternative to wheat flour because it is easier to digest and richer in fiber. However, because it is gluten-free, it is not able to produce the same quality and variety of products as seen in wheat flour breads and other products. It is a popular substitute for wheat flour with the addition of other flours, starches, gums, and enzymes to help mimic a gluten matrix.
White Rice flour is very common in parts of the world where rice is more of a staple ingredient than is wheat or wheat flour. In the 1980’s, it was introduced to the western part of the world, where it became a primary ingredient in manyprocessed foods in the baking industry. Of the world’s totalrice production, 90% is grown and consumed in Asia.
Rice flour is made by grinding whole kernels and or broken rice kernels recovered from the milling process into a powder Rice Flour Varies Widely Based On:
• The type of rice
• How it was milled
• The starch content
Rice flour is very common in parts of the world where rice is a staple ingredient. China, India, Indonesia, and Bangladesh have the highest levels of rice consumption and use of its flour. In the 1980’s, it was introduced to the Western world, where it became a primary ingredient in many processed foods in the baking industry. Of the world’s total rice production, 90% is grown and consumed in Asia.
Rice flour is used as an alternative to wheat flour in glutenfree baked goods. Bread produced from it may have lower loaf volume, harder texture, and shorter shelf life.1 It is important to use it in combination with other flours, starches, gums, and enzymes to help mimic the gluten matrix. Using rice flour with these ingredients will improve water absorption. It has a water absorption of 42.9–60.7% based on dough weight.1 Higher water absorption levels indicate a dough that is more elastic. Adding hydrocolloids at 2% to a rice flour formulation has shown an increase in water absorption to the 63.4–67% range.
Rice flour is high in fiber, gluten-free, and low in saturated fat, cholesterol, and sodium. It has less nutritional value than whole-grain rice or whole grain brown rice flour) but is a significant source of manganese.4 It has around 7–10% protein, 75–82% carbohydrates, and .7–1% fat.4 Rice flour is enriched with vitamins and minerals to meet nutrient requirements.
Rice 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. Here are several methods to enhance the quality of gluten-free products made with rice flour:
Add transglutaminase: Rice proteins are polymerized through the transglutaminase reaction, providing a protein network necessary for holding the gas produced in fermentation. With the addition of 1% transglutaminase in the presence of 2% hydroxypropyl methylcellulose (HPMC), rice bread’s specific volume increases and its crumb becomes softer.6
Add hydrocolloids: Hydroxypropyl methyl cellulose (HPMC) has been found to be the most suitable hydrocolloid, and yields rice bread with a specific volume comparable to that of wheat bread. HPMC can provide rice flour dough with film-forming and CO2-entrapping properties. Other hydrocolloids like CMC and xanthan gum can’t replace HPMC because they cannot deliver similar gas-retaining and film-forming properties. HPMC has been used at levels of 3.5–5.3%.
Use modified rice flour: Bread prepared with phosphorylated rice flour showed a reduction in hardness at both 21°C and −24°C storage temperatures. Phosphorylation also shows an effect on rice bread volume and crumb appearance and color.
Western Foods take an innovative approach to developing gluten-free specialty and functional ingredients by utilizing the many benefits of rice flours and ancient grains.