Rice Flour

Rice Flour is very popular for the preparation of a variety of Asian noodles. It's used in some baked goods, such as cakes, cookies, and dumplings, but because the flour contains no gluten, it is not suitable for baking yeast breads. Rice Flour must be combined with wheat flour in order to attain the properties of gluten elasticity necessary for yeast dough to properly rise. Rice flour contains high levels of protein, but it contains much less vitamins, minerals, and fiber than brown rice because the bran and germ has been removed. Rice Flour has a unique property that it is Gluten Free, so it can be useful to people who have allergy from Gluten. Feature of Rice Flour :

• Resistant to starch retro gradation.
• Excellent thickener in sauces and gravies (freeze/thaw stable).
• Flour composition is sheetable and forms cohesive dough.
• Fabricated snacks made from this dough have the desired taste and texture characteristics.
• High starch content.
• Does not separate and lose moisture when thawing