Rice flour

Development of bakery products for greater adult consumption based on wheat and rice flour
Reyes Aguilar MJ, Palomo P, Bressani R.
Departamento de Ingeniería en Ciencias de Alimentos, Universidad del Valle de Guatemala.

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

Arch Latinoam Nutr. - 2004 Sep - 54(3):314-21

Our products
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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