100% rice starch.
- Use: mainly raw materials are indispensable in the production of products such as rice paper, noodles, noodles, noodles, pasta, bread wet, cow cakes and other bakers dozen.
- Nutrition: With components mainly carbohdrat (> 80%) should mainly rice flour supply energy to the body through the energy of carbohydrates at 175kcal / 50g (82% rice starch).
- Price: Contact
If rice is the main raw material longstanding presence in the diet of many Asian countries, the rice flour is the main ingredient of many familiar foods in these countries. The origin of rice flour can be quite long since the people know rice. Lots of traditional cakes of Asian countries are the main ingredient is rice flour showed oldest origin as well as the popularity of rice flour.
For Vietnam cuisine, rice flour is an indispensable ingredient in many delicious dishes. Rice flour is used very popular from South to North. Southern common with wet bread, noodles, cake beef, green beans or rice vermicelli cake ....North Central and rice flour used in the dirt cake, pancakes, shrimp fire, caster wheels, wheel pleasure, higher floors, cakes or rolls dam ....
Each region has a base made of rice flour. Quality rice flour will depend on the quality of rice quality and methods used for pulp production. Delicious rice flour have no impurities smooth, white, hard sour and fragrant rice of good quality. In southern villages producing the famous rice flour may be mentioned in Sa Dec with more than 2000 employees output of 30,000 tons / year supply for the demand of Ho Chi Minh City and throughout the East, Southwest Ministry and exported to the Southeast Asian countries.
1. The process of producing rice flour
A. Soaking: The purpose is to help the process of soaking the rice pulverization product is easy. While soaking, the water will soak into the rice kernels (hydration) softens the grain, of the cell membrane, helping the rice milling and starch is released easily when grinding. Soaking time 1-2 hours at room temperature. B. Garbage: Garbage process will disrupt grain structure and cell membranes, helps release the starch contained in the powder grain cell Greek. Also this process helps to form uniform particles block the rice powder. For this process to be easy, milled rice when the water will be added to water rice yield is 1: 1 C. Stirring: The aim of the course will help stir the starch molecules to escape completely from the Greek flour bags to increase recovery efficiency of starch. Also when stirred some minor impurities are mixed in rice will rise and be removed easily. The process also helps stir lipids (fats in the rice) and emerging escape and will be removed. Without stirring the ingredients are mixed in rice flour lipids will create unpleasant smells during storage.
D. Understanding the cottage: To isolate powder can be used out of the water 2 filtration, decanting or centrifugation.Because the starch particles tend to clump and very smooth so very easy to clog the filter should make long-time filtering and thus prone to sour dough. Decanting method with good performance and simple tools that can make large amounts of time however decanting prolonged than the centrifugal method. Time usually takes place in about 3 to 4 hours for a dramatic. However, centrifugal method requires expensive equipment investment should be less applicable. E. Divide the dough wet: After decanting to obtain a paste dough will have. This dough will be split on a bamboo tray covered with cloth. Volume divided evenly on the great need to ensure dry powder evenly. Cloth will help to ease the collection of powder when dry powder.
F. Drying: powder after drying or broken to be dried to below 15% moisture. Exposure time of about 4-6 hours. The process of drying will reduce the moisture content of rice flour to below necessary that microorganisms and mold may develop damage to powder. After the dry powder can be packaged and preserved or can finely ground powder and packaging to add value and convenience in the sensory processing of food products.
2. Nutrient composition
component With carbohdrat mostly (> 80%) should mainly rice flour supply energy to the body through the energy of carbohydrates at 175kcal / 50g (82% rice starch). Market current consumption of rice flour is very large and potentially include domestic and foreign. Not only that, rice flour and rice starch particularly denatured more applications in the fields of pharmaceutical, medical and food technology. Safety requirements of food hygiene is increasing along with the high demand for rice in the future is to promote the production of rice flour on modern technological lines in an agricultural country like our country.
