Rice flour typically contains 71-91% starch. This value can vary depending on the rice variety and processing methods used to produce the flour.
Here's a more detailed breakdown:
- Starch Content: The predominant component of rice flour is starch, contributing significantly to its functional properties like viscosity and thickening ability.
- Other Components: Besides starch, rice flour also contains:
- 7-11% protein
- 0.87-8.1% lipids (fats)
- 0.46-1.1% ash (minerals)
The exact composition can vary based on factors such as:
- Rice Variety: Different rice varieties (e.g., long-grain, short-grain, glutinous) possess different starch compositions and amylose/amylopectin ratios, which influence the final starch content of the flour.
- Milling Process: The milling process can affect the amount of starch recovered in the flour.
- Growing Conditions: Environmental factors during rice cultivation can also influence starch content.
In summary, while rice flour is predominantly starch, the exact amount falls within a range of 71-91%, influenced by several factors relating to the type of rice and its processing.
