|
Color and Appearance
The product has natural smell of rice flour and white color
consisting of rice granules and forming themselves into an
aggregated group which has 2 to 9 micrometer appearing independently
granule appearance.
Stuffy, rancid, undesirable smell, husks and any foreign substances
as well as other type granules are completely removed but appeared
only rice granules in the microscopic.
Aroma and taste
The product is fresh, pure neutral taste disregard rancid, moldy
or stale off flavors.
Typical analysis :
Glutinous Rice flour ( Wet Milling )
Physical and chemical properties :
|
Content |
|
Specification |
|
Moisture |
|
11.00 - 13.00% |
|
Dry Substance |
|
86.00 - 87.00% |
|
Fat (d.w.) |
|
0.20% |
|
Ash (d.w.) |
|
0.20% |
|
Protien (d.w.) |
|
6.50 - 7.00% |
|
Carbohydrate (d.w.) |
|
77.65 - 80 % |
|
pH |
|
6.0 - 7.0
|
|
Sulfur Dioxide |
|
None |
|
Particle size |
|
Not over 158
micron |
|
Viscosity
Brabender viscograph ( 700 cmg. ) using 30 g. ( d.w. ) glutinous
rice flour suspended in distilled water 450 ml. has approximate
|
Maximum
gelatization temperature |
|
69.50 celsius |
|
Peak viscosity at
gelatization temperature |
|
496.95 B.U. |
|
Peak viscosity
after cooling to 30 celsius |
|
398.98 B.U. |
|
Color of Powder
|
L(Lightness) |
|
94.78 |
|
A (Green) |
|
-0.10 |
|
B (Yellow) |
|
1.00 |
|
Color of
rice
flour with water after steaming
|
L(Lightness) |
|
62.75 |
|
A (Green) |
|
-0.10 |
|
B (Yellow) |
|
7.98 |
|
|
