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| | RICE FLOUR Basic information |
| Product Name: | RICE FLOUR | | Synonyms: | RICE FLOUR;Rice from Hunan | | CAS: | | | MF: | | | MW: | 0 | | EINECS: | | | Product Categories: | | | Mol File: | Mol File | ![RICE FLOUR Structure]() |
| | RICE FLOUR Chemical Properties |
| WGK Germany | WGK 3 | | Storage Class | 13 - Non Combustible Solids |
| | RICE FLOUR Usage And Synthesis |
| Uses | Rice Flour is the flour made from different varieties of long-, medium-,
and short-grain rice, usually obtained from the broken milled rice.
the chemical composition is the same as that of the whole rice. the
flour does not contain gluten and, as a result, doughs made from it
do not retain the gases generated during baking. rice flours from dif-
ferent varieties display characteristic viscosity patterns during the
heating and cooling of their pastes. in general, rice with starch of an
amylose content greater than 22% has a relatively low peak viscosity
and forms a rigid gel on cooling (high set-back viscosity). rice with a
starch low in amylose has a high peak and low set-back viscosity.
rice flour is used in formulated baby foods, breakfast foods, meat
products, and breading. |
| | RICE FLOUR Preparation Products And Raw materials |
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