| 摘要 |
A process for preparing a precooked porous rice flour having a bulk density of 0.40 to 0.80g/ce comprises cooking whole or broken grain rice sufficiently to gelaainise the starch content thereof, in an excess of water over that required for gelatinisation, washing the rice with water to remove loose starch therefrom so that a major portion of the remaining starch content is contained in unbroken starch cells, drying the rice and grinding (e.g. in a hammer mill) the rice. The moisture content of the rice flour may be below 14% by weight. The cooking may be done by immersion cooking followed by steaming at atmospheric or superatmospheric pressure, the rice being quenched with water between the cooking steps. The drying of the rice may be carried out in batches or continuously, by circulating heated gases through the rice. The rice may be polished or white rice, brown rice or parboiled rice. |
