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Rice flour
Rice flour
Rice flour
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Rice flour and glutinous rice flour

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour.

Types and names

[edit]
Wet-milled rice flour
Galapóng being baked into bibingka

By rice

[edit]

Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour (Chinese: 米粉; pinyin: mǐfěn, Japanese: 米粉, romanized: komeko, Korean: 쌀가루, romanized: ssal-garu, Vietnamese: bột gạo, Thai: แป้งข้าวเจ้า, romanized: paeng khao chao, Lao: ແປ້ງເຂົ້າຈ້າວ, romanized: pèng khao chao, Khmer: ម្សៅអង្ករ, romanized: msau ângkâ, Burmese: ဆန်မှုန့်, romanized: hcan hmun, Malay: tepung beras, Turkish: pirinç) refers to flour made from non-glutinous white rice.

When made with glutinous rice (or sweet rice),[1] it is called glutinous rice flour or sweet rice flour (Chinese: 糯米粉; pinyin: nuòmǐ fěn, Japanese: 白玉粉 [ja]; romanized: shiratamako, Korean: 찹쌀가루, romanized: chapssal-garu).[2] In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to make mochi, is called mochigomeko (Japanese: もち米粉, or mochiko for short).[3] In comparison to the glutinous rice flour, non-glutinous rice flour (Chinese: 粘米粉; pinyin: zhānmǐ fěn, Japanese: 上新粉 [ja]; romanized: jōshinko, Korean: 멥쌀가루, romanized: mepssal-garu) can be specified as so.[3]

When made with brown rice with only the inedible outer hull removed, it is called brown rice flour (Chinese: 糙米粉; pinyin: cāomǐ fěn, Korean: 현미가루, romanized: hyeonmi-garu). Flour made from black, red, and green rice are each called as black rice flour (Korean: 흑미가루, romanized: heungmi-garu), red rice flour (Korean: 홍미가루, romanized: hongmi-garu), green rice flour (Korean: 녹미가루, romanized: nongmi-garu). In comparison to brown rice flour, white rice flour (Chinese: 白米粉; pinyin: báimǐ fěn, Korean: 백미가루, romanized: baengmi-garu) can be specified as so.

By milling methods

[edit]

Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling.[4] Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted.[4] Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with hand. It is usually stored in freezer. In the Philippines, rice flour is not traditionally prepared dry. Rather it is made by first soaking uncooked glutinous rice overnight (usually allowing it to slightly ferment) then grinding the results (traditionally with stone mills) into a rich and smooth viscous rice dough known as galapóng.

Uses

[edit]
Japanese mitarashi dango, a sweet dumpling

Culinary

[edit]
Chinese jian dui, fried balls of rice flour and sesame

Rice flour can be used to make confections like rice cakes, macaroons and some types of buns due to the texture and flavor it lends the finished products. It is also used for dusting confections in a manner similar to powdered sugar.[5]

East Asia

[edit]

In China, rice flour is used to made foods like jian dui, tangyuan, nian gao, qingtuan, and yuanxiao.

In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces.[2][3] Uncooked glutinous rice flour shiratamako is often used to produce confectioneries.[3] The non-glutinous rice flour jōshinko is primarily used for creating confectioneries.[3]

In Korea, rice flour made from different rice varieties and with different milling methods are used for different types of tteok (rice cakes) and hangwa (confections). Glutinous rice flour chapssal-garu is used for making chapssal-tteok (glutinous rice cakes), gochujang (chili paste), as well as rice glue for kimchi. Non-glutinous rice flour can also be used to make porridge- or gruel-like dishes such as beombeok, juk, mieum, and dangsu.

Southeast Asia

[edit]
Thai khanom tom

In the Philippines, glutinous rice dough galapóng is the basis for numerous types of native rice cakes and desserts (kakanin). Depending on the dish, coconut milk (gata), wood ash lye, and various other ingredients may be added to the galapóng. The galapóng can be prepared baked, steamed, boiled, or fried, resulting in dishes like puto or bibingka.[6]

South Asia

[edit]
Nepalese sel roti
Persian nan-e berenji

In South India, rice flour is used for dishes like dosa, puttu, Chakkuli[7] golibaje (mangalore bajji) and kori rotti. It is also mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make manni, a kind of baby food.[citation needed]. Rice flour is used to make bhakari in the Konkan region in western India.

In Bangladesh, rice flour is a regular ingredient. In Bengali and Assamese cuisine of eastern India, it is used in making roti and desserts such as sandesh and pitha (rice cakes or pancakes which are sometimes steamed, deep fried or pan fried and served along with grated coconut, sesame seeds, jaggery and chashni). It is also used in making Kheer (a common dessert in Indian subcontinent).

In Sri Lanka, it is used in making many household food products. It is used in making food products such as pittu, appa (hoppers), indi appa (string hoppers) and sweets such as kewum, kokis, athirasa and many more. Also it can be used in making bread and other bakery products.

In Nepal, Newars use rice flour to make yomari and chataamari. Sel roti is another popular rice flour based food commonly eaten in Nepal and in the Sikkim and Darjeeling regions of India. Sel roti is known as Shinghal in Kumaon.

Central America

[edit]

Rice flour is also used in the Central American dish pupusas as a substitute for regular flour.

Non-culinary

[edit]
La Diaphane, Poudre de riz [fr], rice flour used as a cosmetic, endorsed by Sarah Bernhardt

Cosmetics

[edit]

Rice flour is used in the cosmetics industry.

Mushroom cultivation

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Brown rice flour can be combined with vermiculite for use as a substrate for the cultivation of mushrooms. Hard cakes of colonised substrate can then be fruited in a humid container. This method is often (though not always) employed by growers of edible mushrooms, as it is a very simple and low-cost method of growing mushrooms.[citation needed]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Rice flour

View on Grokipedia
from Grokipedia
Rice flour is a fine produced by grinding grains, typically from or varieties, and serves as a staple gluten-free alternative to in and cooking. It is milled from broken or whole rice kernels and lacks , resulting in a bland flavor and slightly grainy texture that requires blending with other ingredients for optimal structure in recipes. With approximately 6% protein content, rice flour provides a neutral base for diverse culinary applications without forming elastic doughs. Nutritionally, rice flour is energy-dense, offering about 366 calories per 100 grams, primarily from carbohydrates (around 80 grams), with low protein (6 grams) and minimal fat (1.4 grams). White rice flour contains 2.4 grams of per 100 grams, while brown rice flour provides higher (4.6 grams per 100 grams) and micronutrients like magnesium compared to white varieties, supporting its role in balanced diets. Its high digestibility and low allergenicity make it suitable for infant foods and specialized nutrition.

Overview

Definition and Properties

Rice flour is a fine powder produced by milling whole rice grains from Oryza sativa, typically resulting in a versatile ingredient used in various food applications. It differs from rice starch, which is isolated through a wet milling process involving and separation to extract primarily the component, leaving behind proteins, fibers, and other non-starch elements present in rice flour. Physically, rice flour exhibits a fine, smooth texture with a neutral to mildly bland flavor and a color ranging from white to off-white, depending on whether it is derived from polished white rice or whole brown rice. Its absorption of liquids occurs more readily than in wheat flour, but without the formation of elastic networks, leading to a lighter, less cohesive dough structure. In terms of basic composition, rice flour is predominantly composed of carbohydrates, mainly in the form of (approximately 80% by weight), with low levels of protein (around 6%) and fat (about 1.4%). This gluten-free profile stems from the absence of gluten-forming proteins like and glutenin found in , making it suitable for gluten-intolerant individuals but often resulting in crumbly baked goods unless combined with binding agents such as .

Nutritional Profile

Rice flour is primarily composed of carbohydrates, making up approximately 76-80% of its content, predominantly in the form of , with protein at 6-7% and at 1-3%. Brown rice flour contains slightly higher protein (7.23 g per 100 g) and (2.78 g per 100 g) compared to flour (5.95 g protein and 1.42 g per 100 g), due to the retention of the layer. content is also higher in flour at about 4.6 g per 100 g, versus 2.4 g in flour. Micronutrient levels in rice flour vary by type, with flour retaining more nutrients from the and germ. It provides notable amounts of such as (0.4 mg per 100 g) and niacin (4.3 mg per 100 g), along with iron (1.98 mg per 100 g) and magnesium (112 mg per 100 g). flour, processed by removing the , has lower levels of these micronutrients, including reduced iron (0.8 mg per 100 g) and magnesium (35 mg per 100 g), though unenriched varieties may contain trace amounts of and . The caloric density of rice flour is around 363-366 kcal per 100 g, similar across white and brown varieties, primarily from its high carbohydrate content. Brown rice flour has a lower glycemic index (approximately 50-55) compared to white rice flour (70-95), potentially aiding in better blood sugar management when consumed in whole-grain forms. As a naturally gluten-free ingredient, rice flour is suitable for individuals with celiac disease or gluten intolerance, offering a safe alternative to wheat-based flours without triggering immune responses. However, its lower protein and overall nutrient density compared to wheat flour may limit its role as a complete substitute in balanced diets, and white varieties' high glycemic index could pose challenges for diabetes management.
Nutrient (per 100 g)White Rice FlourBrown Rice Flour
Calories (kcal)366363340
Carbohydrates (g)80.176.572.0
Protein (g)6.07.213.2
(g)1.42.82.5
Fiber (g)2.44.610.7
Iron (mg)0.82.03.9
Magnesium (mg)35112137
Data sourced from USDA FoodData Central.

History and Cultural Significance

Origins and Early Uses

The of rice (Oryza sativa) occurred approximately 8,000 to 9,000 years ago in the River Valley of , marking the beginning of systematic cultivation that eventually led to the production of rice flour through grinding and milling processes. Archaeological evidence from sites like Shangshan and Hehuashan in the lower region confirms early rice gathering and initial cultivation around 10,000 years ago, with domesticated forms appearing by 7,000 BCE. This foundational development in laid the groundwork for rice as a staple, with processing techniques emerging as communities transitioned from wild gathering to . In , archaeological discoveries of stone grinding tools with rice starch residues indicate early rice processing, potentially for flour production, dating to around 4,000–3,000 BCE in mainland regions such as and . These finds, including phytoliths on pottery and tools from sites like , suggest that was ground into coarse for basic preparation shortly after its dispersal from around 3,000 BCE. In , cultivation arrived in the region during the (circa 300 BCE–300 CE), with evidence of early grinding and husking using stone tools and mortars, though more advanced milling techniques developed later. Initial applications of rice flour in ancient centered on its use as a thickener for porridges and in medicinal pastes, reflecting its versatility in daily and therapeutic contexts. By around 2,000 BCE, rice-based porridges like were documented in early Chinese texts for nourishing meals, while ground rice formed pastes for simple foods across East and . In traditional Chinese medicine, rice flour contributed to digestion aids and skin treatments as early as the (circa 1600–1046 BCE), often incorporated into porridges to soothe the stomach and promote healing. Similarly, in ancient Indian Ayurvedic practices originating around 2,000 BCE, rice flour was employed in remedies for digestive issues, skin conditions, and as a base for herbal pastes to balance bodily humors. Pre-modern advancements included partial polishing of rice in 17th-century , particularly in , which facilitated the creation of finer rice flour by removing more layers through improved pounding techniques. This process, using mortars and pestles, produced a whiter, more refined product suitable for extraction, though full polishing remained labor-intensive. In , rice flour appeared in 16th-century as a additive amid shortages, with recipes recommending 10% rice flour mixed into dough to enhance texture and yield during famines.

Global Adoption and Variations

Rice flour's dissemination beyond Asia began with the broader introduction of rice cultivation through trade routes during the 16th to 18th centuries, as European colonial expansion facilitated the crop's transfer to the and parts of . In the , rice arrived via the , initially in the and , where it was cultivated on plantations influenced by African and Asian varieties spread through transatlantic trade. By the in the United States, particularly post-Civil War, rice flour emerged as a practical substitute for amid ingredient shortages, appearing in recipes for breads and cakes as a naturally gluten-free alternative. In colonial , while dominated adaptations like tortillas introduced by Spanish settlers, rice flour later supplemented local traditions in regions with rice production, blending indigenous and imported practices. In Asian cultures, rice flour holds deep symbolic value in festivals and rituals, reinforcing its role as a staple beyond mere sustenance. For instance, in , rice-based preparations like —often made with flour or pounded rice—are central to New Year's celebrations, symbolizing prosperity, longevity, and good fortune when offered at family altars and shared during rituals like kagami biraki. In , rice flour features in ceremonial foods during festivals and rituals, such as patterns or offerings in Hindu traditions, representing purity and abundance when used in sweets and porridges for events like or weddings. The 20th and 21st centuries have seen a resurgence of rice flour globally, propelled by heightened awareness of celiac disease and intolerance, transforming it from a niche into a cornerstone of health-conscious and processed foods. Regional variations highlight rice flour's adaptability, incorporating local techniques and ingredients to suit diverse culinary landscapes. In African cuisines, particularly in , fermented rice flour forms the base for dishes like Nigerian , where soaked and ground rice is fermented to create spongy, flavorful cakes served with soups or stews, enhancing digestibility and through natural . Middle Eastern sweets often employ rice flour for its smooth texture, as in Lebanese —a spiced with , , and —or Turkish , a milk-based flavored with and nuts, traditionally prepared for celebrations like births. In the , innovations include fortified rice flour integrated into global programs, where micronutrients like iron and vitamins are added to combat deficiencies in rice-dependent populations, supporting initiatives by organizations like the in and . Key milestones underscore rice flour's evolution from artisanal to industrial scales. In 20th-century Asia, particularly in and , mechanized milling technologies revolutionized production, enabling large-scale processing of rice into flour for urban markets and exports, with steam-powered mills emerging around 1850-1914 in regions like and to meet growing demand. The 2000s marked a boom in Western markets, driven by celiac disease awareness; in the U.S., the gluten-free products market reached approximately $2.27 billion in 2024, projected to grow at a of about 9.7% from 2025 to 2030 amid rising consumer adoption.

Production and Types

Milling and Processing Methods

Rice flour production primarily involves dry, wet, and semi-dry milling methods, each tailored to achieve specific flour characteristics such as particle size and texture while considering efficiency and end-use suitability. Dry milling entails grinding dried rice kernels directly into flour using equipment like cyclone mills, pin mills, or roller mills after cleaning the grains with air aspiration. This approach is standard for producing white rice flour, resulting in a coarser texture with particle sizes typically ranging from 50 to 150 μm (D50 around 59-150 μm) and higher levels of damaged starch (7-10%), which can influence flour solubility but may lead to partial gelatinization during processing. Wet milling begins with soaking rice in (often at a 1:2 -to- ) for 3-8 hours at ambient to soften the kernels, followed by grinding into a using mills or stone mills, filtering to remove excess , and (e.g., via freeze- or hot-air ovens at 40°C) before final sieving through 80-120 screens. This method produces finer, smoother with smaller particle sizes (D50 20-80 μm) and lower damaged content (1-6%), making it suitable for batters and especially varieties where it enhances pasting viscosity and crystallinity. Semi-dry milling combines elements of both dry and wet processes by tempering rice to 25-30% through soaking and partial , then grinding with mills like supper powder or types, followed by or oven- to below 12% and sieving. This balances processing efficiency with quality, yielding medium particle sizes (D50 40-50 μm) and reduced damaged (3-5%), while variants like — involving soaking, steaming, and prior to milling—help retain nutrients by gelatinizing and minimizing breakage. Key quality factors in rice flour milling include maintaining optimal content at 10-12% wet basis post-processing to ensure flowability, prevent microbial growth, and avoid clumping during storage or use. is critical, with fine flours under 100 μm (e.g., passing 150-mesh sieves) preferred for applications to promote uniform hydration and improved texture in gluten-free products. Contamination risks, such as aflatoxins produced by fungi, arise primarily from improper pre-milling storage of rice under high humidity or temperature, necessitating clean, dry conditions to limit toxin levels below regulatory thresholds like 20 μg/kg. Industrial-scale production employs automated systems with multiple stages, including precleaning, dehulling if needed, grinding in high-capacity hammer or roller mills, sieving for size classification, and air classification to separate fine particles and reduce impurities, achieving consistent yields and minimizing energy use compared to traditional methods. At home or in small-scale settings, dry grinding can be done using high-powered blenders or coffee grinders for quick batches, while wet or semi-dry approaches often rely on stone grinders for finer results, though these yield less uniform particles than industrial equipment.

Varieties by Rice Type and Form

Rice flour varieties are primarily categorized by the type of rice from which they are milled, influencing their starch composition, flavor profile, texture, and suitability for specific applications. The key starch components, and , determine these properties; contributes to firmness and gelation, while promotes stickiness and chewiness. For instance, flour contains nearly 0-2% and up to 98-100% , leading to high and cohesive textures, whereas long-grain flours typically feature 20-30% and 70-80% for firmer, less sticky results. White rice flour, produced from polished long- or short-grain rice, offers a neutral flavor and smooth, fine texture ideal for providing structure in gluten-free baking without altering taste. In contrast, brown rice flour is milled from whole unpolished grains, retaining the bran layer for a nutty flavor, higher fiber content, and coarser particles that enhance nutritional value but may yield denser textures in products. Glutinous or sweet rice flour, derived from sticky rice varieties high in amylopectin, imparts a chewy, elastic quality due to its low amylose content, making it suitable for applications requiring binding and moisture retention. Regional varieties further diversify rice flour based on cultivar-specific traits. Basmati rice flour, sourced from the aromatic long-grain basmati rice grown in and , carries a nutty, floral aroma from 2-acetyl-1-pyrroline compounds, with higher levels contributing to a firm, non-sticky texture suited for breads and savory items. Jasmine rice flour, from the fragrant Thai jasmine cultivar, features a subtle sweet, floral scent and moderate content, resulting in a soft, slightly sticky flour often used in desserts for its smooth . Beyond rice type, rice flour is distinguished by processing into different forms, affecting particle size and functionality. Fine rice flour, with particles typically under 100 microns, absorbs liquids quickly and yields tender, delicate textures in pastries and coatings, while coarse variants (over 150 microns) provide better thickening without clumping in sauces due to slower hydration. Enzyme-treated rice flour, processed with amylases or pectinases during milling, modifies structure to enhance stability, reducing retrogradation and improving volume and in gluten-free breads.

Culinary Uses

In Asian Cuisines

In East Asian cuisines, rice flour plays a versatile role in both traditional and everyday dishes, prized for its ability to create textures ranging from chewy to crispy without . In Japanese cooking, flour, derived from sticky rice, is essential for making , a pounded that forms the base for festive sweets and snacks; it provides the signature soft, elastic chew when mixed with and steamed or microwaved. White rice flour, in contrast, is commonly used in tempura batter to achieve a light, crisp coating for fried and , as its low protein content prevents sogginess during frying. In , rice flour is incorporated into jeon pancakes, such as yachaejeon (vegetable pancakes), where it is blended with all-purpose and to form a batter that yields crispy edges and a tender interior when pan-fried with ingredients like , , and . Southeast Asian dishes highlight rice flour's capacity for delicate, translucent sheets and layered desserts through techniques. In , khanom chan, a colorful steamed layered cake, relies on a batter of rice flour, flour, and , which is poured in alternating hues of pandan and plain mixtures and steamed to create soft, jelly-like layers that absorb sweet coconut syrup. Vietnamese banh cuon features thin rice sheets made from a batter of rice flour and starch, steamed on cloth over boiling water to form translucent rolls filled with ground , mushrooms, and shallots, offering a silky texture that contrasts with crunchy toppings like fried shallots. In , serabi pancakes are prepared with rice flour, , and , fried in small molds to produce fluffy, golden discs often drizzled with syrup for a sweet-savory treat. South Asian culinary traditions emphasize rice flour in fermented batters and sweets, enhancing digestibility and flavor through natural development. In Indian cooking, rice flour is fermented overnight with urad (black gram) to create the batter for (steamed rice cakes) and dosa (crispy crepes), where the process introduces a tangy sourness and airy structure, making these South Indian staples gluten-free and nutritious. Nepali , a ring-shaped , uses a fermented batter of rice flour, , , and spices like , deep-fried to yield a crispy exterior and soft interior, commonly enjoyed during festivals like . In Pakistani sweets, rice flour halwa is a simple confection where the flour is toasted in and simmered with syrup and , resulting in a dense, fudge-like texture served warm as a festive treat. Key techniques in Asian rice flour preparations include , which breaks down starches for better texture and subtle sour notes, as seen in and dosa batters left to culture at for 8-12 hours. preserves moisture and tenderness, employed in , , and banh cuon to gently set the batter without oil. Blending rice flour with starches like or other flours, such as in jeon or serabi, provides structural support and chewiness in gluten-free recipes, allowing adaptations for contemporary dietary needs while maintaining traditional flavors.

In Other Global Cuisines

In Central American cuisines, rice flour plays a supporting role in traditional preparations, often blended with corn to enhance texture and facilitate gluten-free adaptations. In , it is commonly incorporated into tamales, where it is mixed with corn dough to create a lighter, more cohesive that holds fillings like or during ; this combination yields a tender yet structured wrap without relying on . For tortillas, rice flour is added to corn in gluten-free recipes, improving pliability and reducing cracking when pressed and cooked on a comal, allowing for versatile flatbreads used in dishes like pepián. Across and , rice flour has been adopted as a substitute in since the early 2000s, driven by rising demand for gluten-free options. In British , it serves as a key in , replacing a portion of all-purpose to impart a crisp, sandy texture due to its low protein content and high starch, which prevents chewiness and enhances melt-in-the-mouth quality; traditional recipes often use a 1:1 ratio with plain for optimal tenderness. French crêpes benefit similarly, with rice flour yielding thin, lacy pancakes that fold easily without tearing, as seen in gluten-free batters combining it with eggs and for a neutral flavor and delicate structure suitable for sweet or savory fillings. In the United States, the post-2000s gluten-free boom popularized rice flour in pancakes and breads; for pancakes, it produces fluffy results when whisked with and , absorbing liquids evenly for a light rise, while in breads, it forms the base of loaves blended with starches for better crumb and volume, reflecting the rapid growth of the gluten-free market, which increased at a compound annual rate of about 28% from 2009 to 2012. In other regions, rice flour adapts to local staples for thickening and binding. Middle Eastern cookies, semolina-based sweets filled with dates or nuts, incorporate rice flour in gluten-free versions to achieve a fine, crumbly dough that molds well around fillings and bakes to a golden edge, often flavored with mahlab and for festive occasions like Eid. In African cuisines, particularly West African, rice flour acts as a thickener for —a dough-like —by being stirred into boiling water until it forms a smooth, elastic paste that pairs with soups like , offering a quicker alternative to cassava-based versions in diaspora communities. Australian Aboriginal damper breads, traditionally made from native seeds, see modern gluten-free adaptations using rice flour mixed with self-raising agents and , baked in coals or ovens to create a soda bread-like loaf with a soft interior, preserving the communal baking heritage while accommodating dietary needs. Contemporary fusions highlight rice flour's versatility in vegan and commercial products. Vegan blends often feature it as a neutral base combined with or flours for egg-free cakes and muffins, providing structure without animal derivatives and enabling moist textures in items like brownies. Commercial rice flour , such as or made from varieties, offers a gluten-free alternative with a chewy bite, fortified in some products with high-protein rice strains to boost ; brands like those using have expanded availability since the , catering to health-conscious markets.

Non-Culinary Applications

In Cosmetics and Personal Care

Rice flour is widely utilized in products due to its absorbent properties, which help control excess oil and reduce shine on the face. In face powders and masks, it serves as a natural alternative to , providing a matte finish and gentle exfoliation by removing dead cells without harsh abrasion. For instance, modified flour has been shown to fully replace in compact powders, offering improved oil absorption and a smooth texture while providing over 93% UVB with an SPF greater than 15. These applications leverage rice flour's fine to minimize pore appearance and enhance coverage. Historically, rice powder, known as , has been used in since the (710–794 CE) to whiten the face, a practice adopted by court ladies and later for achieving a pale, porcelain-like complexion symbolizing beauty and status. This traditional use highlights rice flour's role in early cosmetic formulations for skin lightening and protection. In modern contexts, rice-derived ingredients continue this legacy with whitening effects, as fermented rice components inhibit melanogenesis to brighten skin tone. In , rice flour features in dry shampoos and conditioners, where its oil-absorbing capabilities refresh the and add volume by coating strands without water. Its mild abrasiveness aids in anti-dandruff treatments by gently exfoliating the to remove flakes and buildup, promoting a healthier environment. Formulations like rice powder dry shampoos incorporate it to support the and reduce static, making it suitable for between-wash maintenance. Traditional remedies incorporate rice flour in Ayurvedic pastes, often combined with ingredients like or , to soothe acne-prone by absorbing sebum and reducing inflammation. These ubtans provide mild exfoliation and oil control, helping to calm irritation associated with . In Korean hanbang formulations, rice elements, including bran-derived powders, are used for brightening, drawing on antioxidants to even tone and fade in creams and serums. Contemporary cosmetics frequently include rice flour at concentrations of 3–10% in talc-free powders and masks, valued for its nature that suits sensitive without causing . Clinical evaluations confirm rice-derived powders are non-irritating and safe, even in patch tests, making them ideal for broad dermatological applications.

In Agriculture and Industry

In , rice flour serves as a key substrate component in mushroom cultivation, particularly for species like (Lentinula edodes) and oyster mushrooms ( spp.). It is mixed with and water to form nutrient-rich cakes or spawn bags that provide essential carbohydrates and structure for mycelial growth, enabling efficient and fruiting. This method, adapted from the PF Tek technique, has been widely used since the late for small-scale production, while in , rice flour or bran supplements in sawdust-based substrates became common in the 1980s to boost yields in commercial farming. Rice flour also functions as a digestible supplement in formulations, valued for its high content and properties that enhance gut health and reduce in young such as piglets. When incorporated at levels of 10-20% in diets, it improves absorption without the digestive issues associated with gluten-containing grains, making it suitable for sensitive animals like and . In industrial applications, rice flour, primarily through its starch content, is employed as an adhesive and binder in paper production to strengthen fiber bonds and improve surface smoothness. Modified forms, such as cationic rice starch, enhance retention of fillers and coatings, reducing water absorption and increasing tensile strength in products like printing paper. As a binder in ceramics manufacturing, glutinous rice flour provides a natural, non-toxic gel for processes like gelcasting, where it facilitates the formation of complex green bodies with high mechanical strength before sintering. For instance, in fused silica ceramics, it yields suspensions with viscosities of 0.5-2 Pa·s, enabling precise shaping and minimizing defects upon drying. Rice flour acts as a biodegradable filler in plastics production, where cross-linked rice starch with 1-3% achieves tensile strength of approximately 4.3 MPa in bioplastics, supporting eco-friendly packaging and reducing reliance on petroleum-derived materials. Beyond these, rice flour finds use in pharmaceuticals as an in tablet formulations, serving as a binder and disintegrant to ensure uniform release and content uniformity. Native or pregelatinized rice starch at 5-15% concentrations aids in direct compression, providing without affecting . In the , rice flour-based is applied as a agent for yarns, enhancing abrasion resistance and weaveability by forming a protective film that reduces breakage during processing, particularly for and synthetic blends.

References

  1. https://food.unl.edu/choose-right-flour-when-baking/
  2. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169714/nutrients
  3. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168898/nutrients
  4. https://pmc.ncbi.nlm.nih.gov/articles/PMC7551844/
  5. https://www.usarice.com/thinkrice/detail-pages/blog/rice-flour-101-everything-you-need-to-know
  6. https://glucochem.com/blog/rice-starch-and-rice-flour/
  7. https://www.sciencedirect.com/science/article/abs/pii/S0023643817301457
  8. https://bakerpedia.com/ingredients/rice-flour/
  9. https://glucochem.com/blog/white-rice-flour-in-gluten-free-baking/
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