Product profile

The flour's gelatinisation process aims to modify its technological properties inducing a molecular restructuring of the starchy component: these modifications improve the plasticity and viscosity of the mixtures and enhance several alimentary characteristics.
The properties acquired from the gelatinisation and the subsequent changing in structure of the rice native starches allow the process to provide the flours with:

• a faster hydration

• an increased viscosity in the mixture, acting as thickening agents

• an improved digestibility of starches

• the inactivation of the anti-nutritional compounds such as urease and trypsin lipase and lypoxigenase inhibitors

The product is available both in the conventional or organic versions.

Applications

Pregelatinised starch based products show good preservation characteristics as the water present in them is strictly linked to the starch matrix, therefore less prone to fermentative and microbial reactions in the derivate products resulting in a prolonged preservation and a reduced effect of the oxidative and enzymatic rancidity phenomena.

Pregelatinised flours are used in many food preparations, thanks to the above characteristic, such as:

• Baby foods
• Gluten free bakery products
• Sauces and semi-liquid food products industry
• Yeast products
• Confectionery industry
• Ice creams and related products
• Prepared and frozen products

Sizes for sale

Loose, Big Bags, Paper bags.

All the information and further details about the product are shown in the in-depth technical information section in PDF format within the box called Documentation.