RICE FLOUR AND RELATED PRODUCTS

Published Date

2013, Pages 553–575, doi:10.1533/9780857098672.3.553

Title 

22. Rice flour and related products

• Author 

• H. Qian
• H. Zhang

Abstract:

This chapter introduces different processes and methods for the milling of rice flour, and outlines the effects of these different methods on the properties of rice flour products. Physicochemical properties, such as chemical compositions, nutritional properties and thermal properties of different rice flour are summarized. Rice flours are often modified using a range of methods to change such product characteristics as water absorption index (WAI), water solubility index (WSI), sediment volume and in vitro digestibility. These modification methods, which include extrusion, fermentation and hydrothermal treatment, are discussed and their effects on the properties of rice flour are summarized.

Key words

• rice flour
• processing method
• modification
• physicochemical properties

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 Table 22.1

Table 22.1.

Fig. 22.1.

 Table 22.2

Table 22.2.

 Table 22.3

Table 22.3.

 Table 22.4

Table 22.4.

 Table 22.5

Table 22.5.

Fig. 22.2.

Fig. 22.3.

Fig. 22.4.

 Table 22.6

Table 22.6.

Fig. 22.5.

Fig. 22.6.

Fig. 22.7.

Fig. 22.8.

 Table 22.7

Table 22.7.

Fig. 22.9.

Fig. 22.10.

Fig. 22.11.

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