Teacher Blogger

Now, let's think about some physics that matter in our food and kitchen. Have you ever hydrated roasted rice flour to make puttu? I did, and I felt heat while mixing it with my hands. Do you know the reason? To understand the heat-retaining property of roasted rice flour, I selected two types of flour. One was raw rice (IR8)flour prepared by soaking, blending, and roasting. The other one I bought from a store (by soaking boiled rice, then blending, and roasting). The raw rice flour was waxy, and the heat released was higher than the other during hydration. There was also a difference in taste.    Raw rice is used for blending. Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch. Rice flour is a common substitute for wheat flour. We can get rice flour from either white rice, brown rice, or glutinous rice. To make the flour, remove the husk of rice or paddy and obtain raw rice. Soak the raw rice and grind the rice into flour. [8] For making pu