Various types of rice flour are available in Japan, but the quality is inconsistent. Therefore, in order to produce high-quality rice flour consistently, it is necessary to establish guidelines for rice flour production. The author has identified the characteristics of rice flour that are conducive to making high-quality bread, sponge cake, and noodles. There guidelines indicate four indices: particles size under 75 μm, degree of damaged starch, amylose content, and water content. Among these, particles size under 75 μm, degree of damaged starch, and water content are recommended as common indicators across all applications when manufacturing products. The amylose content can vary based on the specific application of the rice flour. Aiming to produce rice flour that meets specific criteria, our institute analyzed rice flour samples from millers in Niigata Prefecture and provided feedback on the results. As a result, flour milling companies in Niigata Prefecture are able to supply rice flour with stable quality.
