Production of Novel Rice Flour Fractions

  • 34 pages

  • Published: 1 Feb 2006

  • Author(s): Southan, Michael

Share this content
  • twitter
  • facebook
  • email
  • Download report PDF

  • Purchase a hard copy - AUD $45.00

Rice, as either whole grain or broken grain is ground into flour to be used as an ingredient in a wide range of food products. In the past, rice flour milling has been seen as a way to add value to broken grain which is otherwise much less valuable than whole grain.

The wheat industry segregates specific varieties to capture the benefits of unique functional properties associated with individual varieties in flour. The rice industry has not investigated whether specific rice varieties also impart different functional properties to rice flour.

This publication describes the production and properties of rice flours which are not only unique to individual varieties but also to specific stages of the flour milling process.