Influence of rice filial piety on rice flour

It is ok to eat rice noodles often, but you can't eat too much. Too much is harmful to your health.

There are two kinds of rice noodles:

One is to grind fermented rice into powder, commonly known as "sour rice flour", which has complicated technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method.

The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles can also be dried into "dry rice noodles", which is convenient to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.

Inferior rice flour is made of aged grain and contains many chemical additives harmful to human body. Even if the rice noodles are not made of aged grain, a chemical substance should be added in the production process to make the rice noodles flip smoothly.