Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Rice Bran, Brown Rice Flour
- Technologies
- Product Families
- Origin
- Rice was first cultivated in southern China about 6000 BC. It soon spread into Vietnam, Thailand and India. Currently, China and India account for 50% of rice production worldwide. In the US, rice is primarily produced in Arkansas, California, and Louisiana.
- Due to its hard texture and dark color, brown rice is mainly ground to flour for making cakes and breads.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Functions
- Brown rice flour is gluten-free so it can replace wheat or other gluten-containing flours in gluten-free baking.
- Successful baking with brown rice flour composites requires incorporation of starches and gums to strengthen the dough network. The presence of fiber in this ingredient effects the water absorption of flour and starch gelatinization.
- Composition and Nutrition
Brown rice as flour provides 3.5 kcal per 100 g. The nutritional components in brown rice are primarily present in the germ and bran layers. Compared to white rice flour, brown rice flour contains unique bioactive compounds such as antioxidants, polyphenols, minerals, vitamins and dietary fiber. Brown rice may help in reducing the risk of many chronic diseases, including type-2 diabetes, cardiovascular disease and cancer.
Rich Source of:
- Fiber
- Vitamins E & B
- γ-oryzanol
Applications & Uses
- Markets
- Applications
- Applications
- Brown rice flour is used as a partial replacement to wheat flour in bread, muffins and cookies.
- Replacement of this ingredient in bread traditionally made with wheat flour weakens the gluten network, reduces loaf volume and hardens its texture.
- The addition of transglutaminase enzyme or hydrocolloids such as potato starch, hydroxy propyl Methylcellulose (HPMC), xanthan or other gum can help increase the volume of bread and its capacity to better hold CO2 gas.
- Pre-fermented flour or sourdough can also be used to improve the rheological properties of doughs made with this type of flour or its composites.
Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Granulometry Properties
| Value | Units | Test Method / Conditions | |
| Foreign Material | None | — | — |
| Infestation | None | — | — |
| Moisture Content | max. 14 | % | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 50,000 | cfu/g | — |
| Coliforms | max. 500 | cfu/g | — |
| E.coli | max. 10 | cfu/g | — |
| Yeast and Mold | max. 500 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 362.0 | kcal/100g | — |
| Total Fat | 2.68 | g/100g | — |
| Total Saturated Fat | 0.5536 | g/100g | — |
| Trans Fat | 0.0 | g/100g | — |
| Cholesterol | 0.0 | mg/100g | — |
| Carbohydrates | 76.17 | g/100g | — |
| Total Dietary Fiber | 3.4 | g/100g | — |
| Total Sugars | 0.85 | g/100g | — |
| Added Sugars | 0.0 | g/100g | — |
| Protein | 7.5 | g/100g | — |
| Vitamin D | 0.0 | mcg/100g | — |
| Calcium | 33.0 | mg/100g | — |
| Iron | 1.8 | mg/100g | — |
| Potassium | 268.0 | mg/100g | — |
| Sodium | 4.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Particle Size (On a U.S. #50) | 0.0 | % | — |
| Particle Size (On a U.S. #80) | max. 5 | % | — |
| Particle Size (On a U.S. #100) | 5 - 25 | % | — |
| Particle Size (On a U.S. #140) | 35 - 55 | % | — |
| Particle Size (On a U.S. #200) | 60 - 85 | % | — |
| Particle Size (Through a U.S. # 200) | 20 - 45 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
- Packaged in 50 lbs multi-wall Kraft heat seal bags. Also available in 25 lbs, 20 Kg, 25Kg and 2000 lbs bulk bags.
- Packaging complies with USDA and FDA requirements.
Storage & Handling
- Shelf Life
- 12 months
- Storage Conditions
12 months from the manufacturing date, in original sealed packaging. Store at ambient temperature and low humidity, free from infestation.