RICE FLOUR
Rice flour, as its name indicates, is produced from rice, one of the most widespread cereals in the world and one of the most used for food. Rice grows in rice paddies , fields submerged in water, and towards the autumn period, when it is ripe, it is harvested using special machinery . In this first phase of harvesting, the rice is not yet ready to be consumed because it is wrapped in wrappers. In a second phase of the manufacturing process, the wrappings are eliminated thus obtaining brown rice grains which will then be subjected to polishing processes , which will eliminate the outermost part of the grain leaving only the heart. At this point, the grinding of the polished rice , thus obtaining the flour. Generally the grain is very fine and can be used both to package rice flour intended for direct sale to the consumer and for the production of rice pasta.
Nutritional values of rice flour
Rice flour is a food by far more used in oriental cuisine than in western cuisine, even if in recent years it has been increasingly introduced due to the absence of gluten which makes it particularly suitable for people with celiac disease. From a nutritional point of view there are no great and evident differences with wheat flour, except for the absence of gluten, as already mentioned, and a greater presence of starches. As for the fiber, this is almost nothing, because it is lost during all the manufacturing processes to which the cereal is subjected. In principle, for 100 g of rice flour
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