Rice flour as a thickener in the production of sausage products and semi-finished products, Kyiv

Rice flour contains a wide range of natural trace elements, vitamins and minerals that have high biological value. This product can be added to meat raw materials both in dry and hydrated form. Flour also performs the following functions:
- binds water in the ratio 1:4, 1:6;
- during heat treatment, it reduces the loss of meat raw materials;(//tractor-service.com)
- forms stable gels.
Rice flour has the ability to retain moisture well. Thus, in the production of choppedsemi-finished products, moisture is preserved by - 100%, sausage products by - 600%. At the same time, rice flour retains fat by - 180%. Unlike soy flour and soy isolate, there is no fat in rice, which allows meat products to retain their natural taste after heat treatment.
So, rice flour can be used in the production of meat products as a filler, replacing modified starches. When rice flour is brewed, a thick mass with a neutral taste is obtained, with which various food components (meat, mushrooms,spices etc.) are very well combined. In the production of pates and canned meat, it adds plasticity to the final product. Meat products containing rice flour keep well. When using it, the volume of the final product increases, and at the same time, a starchy aftertaste does not appear in the structure of the final product and the taste of other components does not change.