Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 6:Other Types Of Flour Used In Baking- Their Role And Uses

Rice flour

Rice flour is milled from ordinary rice Oryza sativa which grows in tropical regions. It has about 6.5 - 7.0 per cent protein, but does not form gluten. Rice flour is useful to the confectioner for dusting pur­poses because of its granular nature, and because of its special flavor it is employed in making certain kinds of confectionery, such as rice cakes and buns. The rice flour gelatinizes at 176oF. It is also used for macaroon, as it helps to produce the requisite open texture.
Rice flour can be substituted but not more than 25 to 30 per cent of regular flour in a recipe.