We are a supplier of the lower short grained rice flour which is level of damaged starch and the highest content of Amylose.
Mizuhochikara. A type of rice flour, suitable for all types of rice bread that performs in its own distinct way.
The texture is hard, less stickiness.
It is the best for bread baking and processing.
Hiluzen farm has been committing to the research and development in a specific field such as advanced ingredients, which is inspiring the development of new products.
Gluten-free rice flour is gaining popularity worldwide. Gluten has been used in bread, confections, and noodles to produce a sticky, springy, and chewy texture. However, there are many people in the United States and Europe with celiac disease and other gluten allergies who are sensitive to the gluten contained in wheat and other ingredients. Gluten-free products and meals are being created for people with gluten allergies, and rice flour is an ingredient that can be used in the same way as flour made from wheat and other grains. In contrast to wheat flour, rice flour contains no gluten, so its potential is gaining attention.
Organizations like the Food and Drug Administration (FDA) in the United States and the European Community (EC) in Europe have set a standard of 20 ppm of gluten or less (less than 20 ppm for the FDA) for labeling a food as gluten-free. As allergies are affected by a person’s weight, physique, and physical condition, an even stricter standard called “non-gluten” has been established in Japan. It requires a gluten content of 1 ppm or less. Products that are certified in a strict inspection are marked with an official non-gluten label. Rice does not naturally contain any gluten, making it safe for people following a gluten-free diet. So, it is a food that enriches the diet of people with gluten allergies.e common in rice-porridge for vallecula residue (p < 0.05). No differences of pharyngeal residue were found in rice-flour jelly or mashed rice-porridge. No significant difference was observed in the number of participants with laryngeal penetration or aspiration. Therefore, rice-flour jelly is a suitable alternative to rice-porridge as a staple food for people with dysphagia in terms of food texture.
