Rice flour | EPFL Graph Search

Are you an EPFL student looking for a semester project?

Work with us on data science and visualisation projects, and deploy your project as an app on top of GraphSearch.

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour (, komeko, ssal-garu, bột gạo, paeng khao chao, pèng khao chao, msau ângkâ, hcan hmun, tepung beras, pirinç) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour (, Japanese: 白玉粉; romanized: shiratamako, chapssal-garu). In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to make mochi, is called mochigomeko (もち米粉, or mochiko for short). In comparison to the glutinous rice flour, non-glutinous rice flour (, Japanese: 上新粉; romanized: jōshinko, mepssal-garu) can be specified as so. When made with brown rice with only the inedible outer hull removed, it is called brown rice flour (, hyeonmi-garu). Flour made from black, red, and green rice are each called as black rice flour (heungmi-garu), red rice flour (hongmi-garu), green rice flour (nongmi-garu). In comparison to brown rice flour, white rice flour (, baengmi-garu) can be specified as so. Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling. Usually, "rice flour" refers to dry-milled rice flour (geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted.

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Related concepts (5)

Related lectures (1)

Mochi

Mochi, motɕ is a Japanese rice cake made of もち米, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called 餅搗き. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water.

Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).

Rice flour

Fermented Foods: Microbial Transformations and Health Benefits ENG-436: Food biotechnology

Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.