Heating glutinous rice flour
The calorie per100g of glutinous rice flour is 1424 kj, which is a little higher than that of rice and a little lower than that of millet. The heat of rice is 1420 kj, and that of millet is 1520 kj. 65,438+0,424 joules is equivalent to 340. 1936 kcal. According to the daily calorie intake of human body: 2400kcal for boys and 2 1 000 kral for girls, the calorie of glutinous rice flour is still quite high. If you have a slimming plan, friends suggest not to eat more food made of glutinous rice flour.
Is glutinous rice flour easy to digest?
Whether glutinous rice flour is digestible is related to the temperature of glutinous rice flour. The digestibility of food varies with temperature. For starch food, the difficulty of digestion is not only related to the fiber content, but also to the gelatinization and aging degree of starch, and also to the hardness and viscosity of food. "
When glutinous rice is heated, amylopectin will gelatinize, which is beneficial to be decomposed by digestive enzymes and easier to digest; Once cooled, it will age and regenerate, strengthen intermolecular solidification and not be easily digested. From the point of view of digestion, amylopectin is not easy to digest whether it is hot or cold, and it is easier to eat when it is big or hot than cold.
How to eat glutinous rice flour
Ingredients: soybean, glutinous rice flour and red bean paste.
Exercise:
1, stir-fry soybeans in the pan.
2. Glutinous rice flour is kneaded into dough with warm water.
3. Apply a layer of oil on the plate, flatten the glutinous rice flour dough slightly, and steam it in the pot.
4. After the dough is a little cold, roll the dough into thin slices, which should be even.
5. Spread red bean paste on the dough, and then roll it up.
6. Put the cooled bean noodles on the table and roll them carefully, and roll the big ones carefully.
7. Put the rolled dough (snowball) on the bean flour and roll it out so that the surface is covered with bean flour.
8. Finally, cut the snowball into small pieces to eat.
How is glutinous rice flour made?
1. Shuimo glutinous rice flour: Shuimo glutinous rice flour is famous for its softness, toughness and fragrance. It can be used as jiaozi, Yuanxiao and other foods and family snacks, especially jiaozi, Ningbo, which is famous all over the country for its unique flavor. Process flow: glutinous rice → soaking → sand grinding and crushing → sieving → filter pressing → crushing → drying → packaging → finished product.
2. Cooked glutinous rice flour: Cake flour (cooked glutinous rice flour) is a kind of processed flour (also known as Chaozhou flour), which is mainly made by frying glutinous rice flour and grinding it into fine powder. Powder particles are loose, generally clean and white, with high water absorption, and stick together when meeting water.