Rice flour

Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products
G. Sacchetti, G. G. Pinnavaia, E. Guidolin and M. Dalla Rosa
Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via Spagna 1, Mosciano Stazione, 64023, Teramo, Italy b Dipartimento di Protezione e Valorizzazione Agro-Alimentare, Università degli Studi di Bologna, Sede di Cesena, Via Ravennate 1020, 47023, Cesena, Italy c MAFIN S.p.a. Strada degli Alberi, 7, 35015, Galliera Veneta (PD), Italy d Dipartimento di Scienze degli Alimenti, U

Snack-like products were obtained by extrusion-cooking of chestnut–rice flour blend-based doughs, by forming the extruded dough in pellets and then baking them in a toaster, in order to obtain adequate puffing. The effects of chestnut flour content and of extrusion temperature on functional (water adsorption index, water-holding capacity and water solubility index) and physical (density, moisture content and color) properties of the extrudates were investigated. Since chestnuts are particularly rich in sugars, the flour content limited the gelatinization and the expansion of the product, moreover the combined effect of flour content and temperature enhanced the browning reactions. Chestnut flour was found to be suitable for the extrusion-cooking process adopted if properly mixed with rice flour, with 30% chestnut flour percentage processed at 120 °C producing a snack-like product with limited density and browning that was judged good by a sensory panel.

Food Research International - Volume 37, Issue 5, June 2004, Pages 527-534

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We interpret the rice as an ingredient, we value to all components and we set as privileged partner in business to business.
Ground rice
gluten free, standard and customized granulometries, with no impurities
Rice wholemeal flour
gluten free, standard and customized granulometries
Stabilized rice bran
gluten free rice bran
Rice starch
gluten free, high viscosity, neutral taste and colour
Rice oil
neutral sensorial outline, high point of smoke
Vegetable drinks
gluten and lactose free, with no proteins from cows’ milk
Rice powder
gluten and lactose free, soluble
Puffed & Toasted
Puffing and roasting seeds and cereals are both natural processes that do not employ additives.
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