American Key Food - Brown Rice Flour - Viscosity Modifier

Identification & Functionality

Country of Origin: Japan
Ingredient Name: Brown Rice Flour
Ingredient Origin: Natural Origin,
Plant Origin
Food Ingredients Functions: Thickener,
Viscosity Modifier
Technologies: Food Ingredients
Product Families: Food Ingredients — Texture & Consistency
Starches & Thickeners
Food Ingredients — Whole Foods, Extracts & Premixes
Flours & Grains Products

Features & Benefits

Labeling Claims: Clean Label,
GMO-free,
Gluten-free,
Grain-free,
Natural,
Naturally Derived,
Plant-Based
Food Ingredients Features: Enhanced Shelf Life,
High Quality,
Improved Expansion,
Long Shelf Life,
Soft Texture
Product Highlights: Kumamoto high quality, specialized rice flours are produced using a proprietary manufacturing process that distinguishes the flours from currently available domestic and imported rice flours. Kumamoto’s unique milling process yields exceptionally uniform, superfine particle sizes with the size distribution confined within a narrower range. The same process also keeps the degree of starch damage to much lower levels than in similar rice flours.

These flour qualities result in smoother and softer textures and greater volume in glutenfree baked products. These flours achieve excellent results in gluten-free cakes, breads and muffins, dramatically shown in comparisons with baked goods using other well known flours in the same recipes. In a white bread application, for example, volume increases by as much as 25 % when Kumamoto’s rice flours are used in place of other finely milled rice flours following the same recipe. The soft texture we have produced with these new rice flours is neither too dense nor too porous, resulting in superior gluten-free eating qualities. Muffins exhibit a nice, domed crust; donuts, a smooth outer layer with a non-greasy, appealing crumb structure.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Savory & Culinary
Food & Nutrition Applications: Bread,
Bread Products,
Cakes,
Doughnut,
Muffins

Properties

	Value	Units	Test Method / Conditions
Moisture Content	max. 15	%	near-infrared spectroscopy, ustulation method
Proteins	max. 12	%	Dumas method
Fat	max. 3	%	Soxhlet extraction
Ash ( 650°C/15h)	max. 2.0	%	muffle furnace

	Value	Units	Test Method / Conditions
Escherichia coli Count	Negative		AOAC991.14
Coliform Bacteria	max. 300	cfu/g	AOAC991.14
Staphylococcus aureus Count	Negative		mannitol salt agar with egg yolk
Yeasts	max. 300	cfu/g	Dilution plate
Molds	max. 300	cfu/g	Dilution plate
Salmonella	Negative		AOAC060401
Standard Plate Count	max. 5.0×10⁴	cfu/g

	Value	Units	Test Method / Conditions
Particle Size (> US 60, rice bran)	max. 16.0	%	-
Particle Size (Pass through US 100, without rice bran)	min. 90	%	Laser diffraction

Packaging & Availability

Packaging Type: Bags
Packaging Information: 20kg (44.1 lbs) multi-layer kraft paper bags; palletized and shrink-wrapped

Storage & Handling

American Key Food Products Superfine Brown Rice Flour