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Rice flour, particularly when heat treated, holds a significant place in the realm of gluten-free flours, offering both nutritional benefits and versatile culinary applications. Originating from milled rice grains, heat-treated rice flour undergoes a process that enhances its digestibility, deduces the microbe level, and extends its shelf life. This treatment also improves its functional properties, making it suitable for a wide range of food products.
Heat-treated rice flour retains the nutritional advantages of rice, such as being low in fat and a source of carbohydrates and proteins. It is also rich in essential vitamins and minerals, including iron and B vitamins, contributing to a balanced diet. The heat treatment further enhances its texture and baking properties, resulting in gluten-free products with desirable consistency and taste. Due to its fine texture and neutral flavor, heat-treated rice flour is commonly used in gluten-free baking, where it helps to bind ingredients and create light and fluffy textures in cakes, cookies, and bread. Its thickening properties also make it suitable for sauces, gravies, and soups. Additionally, it can be utilized in snack foods, noodles, and as a coating for fried foods, offering versatility across various culinary endeavors.
Overall, heat-treated rice flour not only serves as a vital ingredient in gluten-free and allergen-friendly diets but also enhances the sensory experience and nutritional profile of a wide array of food products.
Product Benefits:
• Provides excellent texture, viscosity, and gelatinization properties.
• Retains the nutritional value of rice.
• Low microbes.
• Versatile with many applications.
• Easy to digest.
• Provides consistency and stability in baked goods.
• Longer shelf life than standard rice flour, so reducing waste and ensuring extra freshness.
• Non-GMO.
• Clean label.
• Easy to work with.
• Allergen free.
Product Applications:
• Bakery products.
• Baked products.
• Snack products.
• Soups.
• Batters.
• Dusting.