The Effects of Chemical Composition of Rice Flour on Physico-Chemical and Functional Properties

Abstract

Rice flour is an extremely versatile material, which is made from grinding rice grain. It is utilized for producing both food and non-food products. The qualities of rice flour including physicochemical and functional properties are important keys for controlling and predicting the products qualities, particularly in foodstuffs. Different properties of rice flour are contributed to the various quality attributes in the final products, which effecting to consumer buying decision. Thus, a reasonable understanding of rice flour properties is necessary for manufacturing or fabricating novel rice-based products. Rice flour properties mainly depend on the chemical composition, influencing from rice varieties, growing conditions, as well as rice flour processing. There have been several pronouncements described the relation between rice flour composition and its properties, however some disagreements, ambiguities, and conflicts in the formation have been seen. Therefore, this work aimed to provide more current information of the effects of chemical composition on rice flour properties, focusing on relationship between chemical composition and its properties.