Displaying 1 - 10 of 444 results for rice flour, fine flour (0.028 seconds)
You don't know beans about legume flours
Between the interest in fiber and food allergies and other health issues such as celiac disease, it’s time to spill the beans about these specialty flours.
CDC Report: Folic Acid in American Women’s Diets is Declining
An analysis by the USA Rice Federation of new research released this week from the CDC shows that for the first time since the mandatory folic acid fortification of...
Healthful flour alternatives
Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.
Ingredient Round-Up: Miscellaneous Ingredients
December's Ingredient Round-Up features dairy fat replacements, protein enhancers, chicken broth powders, flaxseed and egg substitute.
Rollout: The best of the month’s new food products
Four new Bulls-Eye barbecue sauces; infused skewers flavor from the inside; Coca-Cola’s Vault; Hormel Natural deli slices; ConAgra’s Ultragrain becomes a home flour;...
Healthy Baking
Healthy baking is now the rule rather than the exception. In a field as heavy on trends as it is on competition, here’s what baked-goods processors are doing lately...
Working whole grains into foodservice
Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Replace flour with a high-fiber alternative
Add dietary fiber to your baked goods without sacrificing taste, texture or appearance
Starches from different sources
While the U.S. relies on corn for most of its starch, much of the world relies on the wheat, potato or tapioca starches, each with unique characteristics.
New sources of resistant starch
Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics – and often more fiber – than...
