Rice is mainly consumed as cooked rice, but during the last
decade the consumption of rice flour has increased due to its
application by f six long-grain rice
varieties in breadmaking. Rice has unique sensorial and
nutritional advantages for developing gluten-free foods.
Specifically, rice flour has a neutral flavor, low levels of sodium, easy
digestibility, hypoallergenic proteins, and does not contain gluten.
These characteristics make rice flour a suitable ingredient for
gluten-free bakery products
Rice is mainly consumed as cooked rice, but during the last decade the consumption of rice flour has increased due to itsapplication by f six long-grain ricevarieties in breadmaking. Rice has unique sensorial andnutritional advantages for developing gluten-free foods.Specifically, rice flour has a neutral flavor, low levels of sodium, easydigestibility, hypoallergenic proteins, and does not contain gluten.These characteristics make rice flour a suitable ingredient forgluten-free bakery products
การแปล กรุณารอสักครู่..