The differences between japonica rice flour and indica rice flour are as follows:
1, different places of origin
Japonica rice flour
Location: Yellow River Basin, north and northeast of China; The south is distributed above 1800 meters above sea level, which is relatively cold-tolerant, and is a subspecies developed for mid-latitude and higher altitude areas.
Indica rice flour
More indica rice is planted in the south. Most of the rice produced in Hunan, Hubei, Guangdong, Guangxi, Jiangxi, Sichuan and other provinces in China belongs to medium-grained indica rice. Zenes in the United States also belongs to medium-grain indica rice.
2. Different viscosities
Japonica rice flour
The viscosity is greater than 70, so when cooking porridge, japonica rice will be very sticky.
Indica rice flour
The viscosity only needs to exceed 60.
3. The content of protein is different.
Japonica rice flour
Protein content is only 7%.
Indica rice flour
Protein content is generally greater than 8%.
4. The health effects of two kinds of rice are different.
Japonica rice flour
The effect of reducing blood fat and blood pressure is obvious.
Indica rice flour
The effect of warming stomach and helping yang is more prominent.
Extended data
In the international market, there are long-grain indica rice and medium-grain indica rice according to the length of rice grains. Long-grain indica rice is slender in shape, with an aspect ratio generally greater than 3, and generally waxy, transparent or translucent.
Crisp, oily, soft, tough, non-sticky, delicate and delicious after cooking, which is the best quality of indica rice. Qi Mei, Simiao and Languan are all indica rice.
Japonica rice is short, wide and oval in shape, which can be divided into early japonica rice and late japonica rice according to different harvest seasons. Early japonica rice has many white bellies and few hard grains, and contains about 18% amylose.
Late japonica rice has less white belly and more hard grains, and contains about amylose 15%. The grain of japonica rice is generally oval or round. The rice grains are full and plump, and the cross section is nearly round. The color is waxy white, transparent or translucent. The texture is hard and tough. After cooking, it is sticky and oily, soft and delicious, but the yield of cooked rice is relatively low.