|
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.
Aroma and taste
The product is fresh, pure neutral taste disregard rancid, moldy or
stale off flavors.
Typical analysis :
Rice flour ( Wet Milling )
Physical and chemical properties :
|
Content |
|
Specification |
|
Moisture |
|
11.50 - 13.00% |
|
Dry Substance |
|
86.90 - 88.05% |
|
Fat (d.w.) |
|
0.25% |
|
Ash (d.w.) |
|
0.23% |
|
Protien (d.w.) |
|
6.50 - 7.00% |
|
Carbohydrate (d.w.) |
|
78.65 - 78.78 % |
|
pH |
|
6.0 - 7.0
|
|
Sulfur Dioxide |
|
None |
|
Particle size |
|
Not over 160
micron |
|
Viscosity
Brabender viscograph ( 700.05 cmg. ) using 30 g. ( d.w. ) rice flour
suspended in distilled water 450 ml. has approximate :
|
Maximum
gelatization temperature |
|
92.50 celsius |
|
Peak viscosity at
gelatization temperature |
|
279 B.U. |
|
Peak viscosity
after cooling to 30 celsius |
|
500 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) |
|
93.20 |
|
A (Green) |
|
0.0 |
|
B (Yellow) |
|
4.3 |
|
|
