One of the main cereal crops in the world - rice, is consumed in the form of flour in an amount slightly less than in the form of cereals.
Rice flour is good for body health and appearance, but it is also important to know about the possible limitations of its use.
How the composition and benefits of rice flour are interconnected
Rice flour is made from rice of various varieties, but all of it is divided into two categories:
• white, from polished snow-white rice;
• dark brown rice.
The second variety, otherwise called whole grain, is slightly less popular than the first, but is considered more useful, since for it the grains are first cleaned only of a thin upper shell.
White rice flour - neutral in taste, does not interrupt the flavoring shades of other products. Whole grain has a more pronounced taste with a slight nutty note.
This extraordinary flour is an indispensable ingredient in the cuisines of China and the countries of Southeast Asia and Japan. It is used to prepare translucent noodles, dim sums, pancakes for the famous Peking duck, bake bread and pastries. They make rice paper, which is in demand for spring rolls and creating color edible printing of drawings on a cake. Flour is used to thicken yogurts, soups, cereals, sauces and breading.
Rice flour baked goods have a porous crumb and a crispy crust, but in most recipes you need to mix wheat flour with rice flour (at least 25% of the total volume), otherwise everything is baked unimportantly, and the yeast dough will not rise at all.
Rice flour requires an increase (in comparison with wheat) in the test recipes of the proportions of water and eggs, because it absorbs moisture very well.
It is also combined with oatmeal, corn, buckwheat, nut flour, in a word - any.
In order not to deteriorate the quality of the products, the old rice flour is never interfered with fresh.
Rice flour is produced both in accordance with GOST (used for the production of baby food - vegetable and meat purees), and in accordance with TU (sold in stores, in demand for the manufacture of various products).
It will not work to cook rice flour at home - it will be possible to grind the grain more than properly, but the very powdery structure can be achieved only in industrial conditions.
Shelf life of rice flour - no more than six months, be sure to in a dark, dry and cool place. Better - in a container with a tight-fitting lid, because of the access of air, the taste of this flour deteriorates over time.
Rice flour has a unique composition. It contains amino acids and minerals, especially the high content of manganese, selenium, phosphorus, copper, zinc, potassium.
But its main feature is the complete absence of gluten. On the one hand, the lack of gluten does not allow you to bake a lot from it without adding wheat flour. But on the other hand, this makes it an indispensable product for those who are forced to avoid gluten due to allergies.
Rice flour contains a large amount of starch, which adds importance to the diet of fans of a healthy lifestyle and sport.
Its energy value is about 360 kcal per 100 g, of which up to 80% are carbohydrates and only 6% are proteins. But a small amount of rice proteins is valuable - they are involved in the construction of new cells.
This same portion provides 12% of the daily requirement of an adult in dietary fiber. Rice fiber has an absorbing effect - it absorbs toxins, salts of heavy metals, the remnants of undigested food, and all this removes from the body, while simultaneously gently stimulating the activity of the intestine, thereby improving metabolism.
Dishes from rice flour are easily digested, minimally burden the digestive system.
The use of rice flour is not contraindicated even with chronic enterocolitis and gastric ulcer.
Rice flour dishes are well satiated. So good that they lower the need of the body itself (and the need arising purely in psychological terms) to feast on something tasty and sweet, or fat.
What disorders and diseases does rice flour benefit from?
Regular consumption of rice flour normalizes blood composition, including lowering sugar levels and protecting against harmful substances that enter the body from the atmosphere.
Also, adding rice flour to the weekly diet helps:
• prevention of diseases of the musculoskeletal system;
• improving heart function during physical and psycho-emotional stress;
• the prevention of gastritis, especially when keen on spicy and spicy foods;
• normalization of blood composition and vascular improvement - due to the significant content of copper in rice.
Separately, it is worth noting the benefit of rice flour for the liver, whose health directly affects the condition of the whole organism.
How else is the benefits of rice flour
The qualities of rice flour were tried out several centuries ago in cosmetology of Asian countries and today it is not uncommon for various products with it - washing gels, scrubs and more.
But rice is useful for the beauty of the face and when it is eaten, and it can:
• tighten the contour of the face;
• improve hydration of the epidermis;
• relieve inflammation and rashes;
• refresh the skin tone and give it a radiance.
The main thing is not to help yourself with, say, baked rice flour pies or pancakes, but to give preference to healthier dishes, such as spring rolls.
Flour from brown rice or from black wild rice (it is very rare on sale), in comparison with white rice flour, contains a huge amount of B vitamins, which gives it properties that are useful for enhancing the body's natural defenses against:
• infectious diseases;
• harmful environmental factors - from its pollution, to artificial and solar radiation;
• the effects of stress, which, as you know, can greatly affect health.
Any rice flour is useful in the recovery period after serious injuries and illnesses, it helps to establish metabolism, increases vitality.
Which rice flour can be harmful
For all the benefits of rice flour, it still doesn’t accumulate useful substances for a complex for the full functioning of the human body, so it is strongly recommended not to make food from it the basis of any kind of diet.
In this case, the harm of rice flour will be manifested at least by a metabolic failure.
The harm of rice flour (as, in principle, of rice groats) is especially noticeable when it is overabundant in the diet, and this manifests itself:
• disorders of the nervous system, provoked, in particular, by a lack of thiamine;
• weight gain due to its high calorie content;
• slowing down the digestive tract and constipation - because rice is rich in slowly passing through the gastrointestinal tract fiber.
On days when there are a lot of rice flour dishes on the table, you need to drink more to maintain the water-salt balance and prevent dehydration, since this product actively promotes the removal of fluid from the body.
Also, so that there is no harm from rice flour, its use should be limited to those who are diagnosed with diabetes and men with erectile dysfunction.
