Manufacturing rice flour

1. Types of rice flour

Raw materials for rice Types of rice

Types of starch that make up rice

［Classification of rice flour］

processing before crussing		non-glutinous rice		sticky rice	non-glutinous×sticky rice
※βization	dry and powderd	Wet milling	Joshinko Jyoyoko	sticky rice	dango flour chewy dumplings
	dry and powderd	dry and powderd	Joshinko Jyoyoko	sticky rice	dango flour chewy dumplings
	water griding methods			Shiratama flour
αization		mijin powder
		namihaya powder		jyohaya powder

		jyonan pwder		domyo pawder rakugan powder
		nyuji powder

3.Uses of rice flour

1：For sweets and cooking (soft flour)
...Made from rice flour (non-glutinous rice) with low amylose content, fine and crisp.

2：For bread (strong flour)
...Rice flour is made from non-glutinous rice, but it has a chewier texture than that used for confectionery.

3：For noodles (hard flour)
...Produces chewy and chewy noodles. High amylose content
*Amylose content: Starch, the main component of rice,
has two types: amylose and amylopectin, and the amount of amylose it contains is related to the chewiness of rice flour when cooked.

Manufacturing rice flour

1. Types of rice flour

Rice flour manufacturing process

Rice flour machine

3.Uses of rice flour

4.History of rice flour

References