The process of producing rice flour

If rice is the main raw material longstanding presence in the diet of many Asian countries, rice is the main ingredient of many familiar foods in this country. The origin of rice flour can be quite long since people know rice. Many traditional cakes Asian countries are the main ingredient is rice flour showed a long-standing as well as the popularity of rice flour.

For culinary Vietnam, rice is an indispensable ingredient in many dishes. Rice flour is used very commonly from South to North. South popularity wet bread, noodles, bread beef, green beans or rice noodle cake .... Central and northern rice flour used in dirt cake, pancakes, fire shrimp, caster wheels, wheel pleasure, high floor, bread or rolls ... dam.

Each region are rice flour base. The quality of rice flour will depend on the quality of rice quality and the method used to produce flour. Delicious rice flour to smooth impurities, white, hard and sometimes sour aroma of good quality rice. In southern villages producing the famous rice flour may be mentioned in Sa Dec, with more than 2,000 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 countries of Southeast Asia.

1. The process of producing rice flour

A. Soaking: The purpose is to soak the grain soft easy pulverization. While soaking, the water will seep into the grain (hydration) softened grain, cell membranes, helps the rice milling and starch is released is easy to grind. Soaking time 1-2 hours at room temperature.

B. Grind: The grind will break the grain structure and cell membranes, frees Greek starch powder contained in the grain cells. In addition, this process also helps to form uniform grain rice powder to powder. For this process to be easy, as milled rice is added to water the rice water ratio is 1: 1

C. Stirring: The aim of the course will help stir the starch molecules to escape completely from the Greek flour bag retrieval performance increases starch. In addition to stir some minor impurities are mixed in the rice will rise and be removed easily. The process also helps stir lipid (fat in rice) and emerging escape and will be removed. If you do not stir the ingredients are mixed with rice flour lipids will create unpleasant odors during storage.

D. villages: To remove the dough from the two countries can use filtering, decanting or centrifugal sedimentation. Because the starch granules tend to clump very smooth and very easy to do so clogged filter should make long-time filtering, and thus prone to sour dough. About decanting method has good performance and simple tool that can make large amounts of time but lasted about decanting than the centrifugal method. Time takes place in about 3 to 4 hours for a firm. However, the centrifugal method requires expensive equipment investment should be less applicable.

E. Divide the dough wet deposition After decanting will be obtained powder paste. This dough will be split bamboo tray wrapped in cloth. Volume divided evenly on the great need to ensure that all dried powder. Cloth will help to ease the powder obtained as a dry powder.
F. Dry powder after the split will be exposed and 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 the necessary microorganisms and mold can grow damaging powder. After the dry powder can be packaged and preserved finely ground powder or may already packaged for value and convenience in the sensory processing of food products.

2. Nutrient composition

With components mainly carbohdrat (> 80%), rice flour should primarily provide energy to the body through the amount of carbohydrates for energy 175kcal / 50g (82% rice starch).

Rice flour consumption market is now very large and potentially include domestic and foreign. Not only that, particularly rice flour and rice starch modified more and more applications in the field of pharmacy, medicine 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 on modern technological lines in an agricultural country like Vietnam.