Is Rice Flour A Good Alternative For Bakery Products ?
I was thinking for those countries who are dependent upon large wheat imports for their bakery requirement . few unseen scenario could occur which can lead to major problem for importing countries
Japan,Italy,Algeria,Brazil,Indonesia,Spain,Egypt,Mexico,South Korea,Philippines , Srilanka ,Thailand Vietnam .
Rice flour has been used by bakers across the globe in gluten free bakery products .rice flour does not have the gluten which has important role in the texture of the products . Additives can be added to develop these properties in rice flour .In case wheat flour can be blended with rice flour to reduce the quantity of the wheat flour in producing same quantity of baked product .Milling would need some improved techniques to get the type of flour which can be used in similar ways as in case of wheat flour
Rice flour is being used in bread , swiss rolls , pastas and donuts with other western type cakes and pastries .
As far as nutrition value is concerned rice flour is much better than wheat flour the water content is higher in rice flour than wheat flour .Leavening takes less time for rice flour .protein content are higher in rice flour to wheat flour for the same amount of weight . Rice flour breads are more resilient to temperature variations and remain soft and retains its shape .
If the exporting country had bad crop ?
If exporting countries increases the price ?
If the consignments are delayed ?
If the relationship deteriorates ?
Thinking in line to tackle these situations which might happen . Its right time for these countries to develop alternative flours for their baked goods . Government should encourage and give financial support to the millers and bakery owners to market such products .Once these products gets popularity and gets into peoples eating habits bakery manufacturers could start mass production in scale of wheat flour based products .
Countries who are large importers of wheat or wheat flour are
Rice flour is being used in bread , swiss rolls , pastas and donuts with other western type cakes and pastries .
As far as nutrition value is concerned rice flour is much better than wheat flour the water content is higher in rice flour than wheat flour .Leavening takes less time for rice flour .protein content are higher in rice flour to wheat flour for the same amount of weight . Rice flour breads are more resilient to temperature variations and remain soft and retains its shape .
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