Production of fine-particle rice flour from rice produced in Hokkaido [Japan], and use of the flour
2007
Yamaki, K.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)) | Shimizu, H. | Iwashita, A. | Ohta, T. | Nakano, A. | Sato, R. | Tanaka, T.
Our rice flour production method uses the Drymeister (Hosokawa Micron Ltd., Japan), a powder processing machine with integrated grinding and drying, to produce rice flour with little starch damage, very fine particles, and low absorbency. This was achieved by raising the moisture content of rice to 35% (up from the 15% of dry rice) before processing and blowing 30 deg C air during grinding. The rice flour was found to be as suitable for sponge cake making as wheat flour is. Also, using this rice flour, high-quality rice-flour bread could be made by adding gluten and more water than when using wheat flour, in order to prevent the dough from becoming slurry.
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