Pirinčani puder

Rice flour and rice

Rice flour is distinct from rice starch. Rice flour may be made from either white rice, brown rice or glutinous rice. Rice flour can be made from indica, japonica and wild rice varieties. Rice flour is a common substitute for wheat flour, and it is also used as a thickening agent in recipes that are refrigerated or frozen because it inhibits liquid separation. Rice flour is used in the cosmetics industry. Oryza sativa, the Asian cultivated rice, is the much more common of the two rice species cultivated as a cereal. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago. The grains of the japonica subspecies are short, round and plump and have a lower amylose content than indica, whose grains are thinner and longer and have a higher amylose content.

Starch and 2-acetyl-1-pyrroline

Starch is insoluble in cold water or alcohol. The granules of rice starch have an angular outline and tend to clump. The formula of 2-acetyl-1-pyrroline is C₆H₉NO, with a molar mass of 111.144 g/mol. It is a substituted pyrroline and a cyclic imine as well as a ketone. 2-Acetyl-1-pyrroline and its structural homolog 6-acetyl-2,3,4,5-tetrahydropyridine can be formed by Maillard reactions during heating of food, such as the baking of bread dough.

Culinary uses

Rice flour can be used to make confections such as rice cakes, macaroons and some types of buns, because of the texture and flavor it lends. In China it is used for foods such as jian dui, tangyuan and nian gao, and in Japan cooked glutinous rice flour, called mochigomeko, is used to make mochi and dango.

Rice powder on the face

Rice powder appears in the application of oshiroi, the traditional Japanese white powder foundation. The face is then powdered with rice powder, before the details around the eyes, eyebrows and mouth are drawn in.

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