1, the raw material of rice flour is rice; the raw material of flour is wheat.

2, rice flour has no toughness, flour toughness is greater.

3, from the color distinction between rice flour will be more white, from the texture of rice flour will be more delicate, gloss on the rice flour will be brighter.

4, in terms of nutrition, although the number of proteins in the pasta is higher than in rice, but the quality of the proteins is lower than in rice. Noodles contain 40% "alcohol soluble protein", which is seriously deficient in lysine; rice "alcohol soluble protein" content of less than 20%, the biological value of rice protein is higher in the common cereals.

5, flour is generally used to make buns, dumplings, noodles, steamed bread, pastries; rice flour is generally used to make rice noodles, rice noodles. Flour has the highest protein content, that is to say, the highest gluten, easy to wake up and volume expansion, and rice flour protein content is very little, no gluten, basically can not wake up after heating volume expansion.

The naked eye to identify rice flour and flour from the color, texture and gloss on the distinction can be, see Article III. As shown in the picture on the right is rice flour, the left is flour.

Expanded information:

Flour selection tips:

1, whiteness

Flour color will directly affect the color of the bread, the closer the wheat grain powder heart part of the color is the whiter, the quality of flour is good, so by the color of the flour can be seen by the flour is good or bad. Can not be bleached with bleach, but excessive bleaching, the color is dead white gray bad, but for the production of hard bread, the color of the flour is not important.

2, gluten strength

The gluten within the flour constitutes the mesh structure of the bread, if the mesh structure is too weak will not be able to make good bread. So the flour should have enough gluten to make a good bread conditions:

(1) enough protein amount and good quality protein.

(2) Sufficient sugar and amylase to supply the sugar needed for yeast fermentation.

(3) Sufficient a-amylase to adjust the gelatinization of starch.

3, fermentation endurance

Bread more than the predetermined fermentation time, but to be able to make good bread, which is called fermentation endurance. So the flour should be enough fermentation endurance.

4, high water absorption

Flour mixing with water, can add a lot of water, but also to be able to make good bread, the more water absorption the more you can reduce the cost of storage time can be a little longer, the economic value of the big.

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