What is Gluten-Free?
Recently, there has been growing attention towards “gluten-free” diets. Gluten-free refers to foods that do not contain gluten, a protein derived from wheat, or a lifestyle that avoids such foods. This approach is not only adopted by individuals with wheat allergies but also by those with gluten intolerance—a condition where consuming gluten leads to symptoms such as stomach pain, diarrhea, headaches, and other forms of physical discomfort.
In recent years, the global tennis player Novak Djokovic brought significant attention to gluten-free diets by documenting in his book how adopting a gluten-free lifestyle improved his health and contributed to his rise to the top of the world rankings. Additionally, renowned athletes like Shohei Ohtani, a Major League Baseball player, have also embraced gluten-free practices.
References:
- Hyogo College of Medicine, “Research on the Reality of Gluten Intolerance and Mental Health”
Related Articles:
- What is Gluten? Extracting Gluten from Wheat Flour!
- What is Mizhochikara?
As a substitute for wheat flour, rice flour has gained attention for being gluten-free. This has led to an increase in gluten-free sweets and bread, expanding the range of options available.
However, rice flour has different properties compared to wheat flour, and baking bread with it requires specific techniques. Moreover, not all rice flours are the same; their characteristics can vary significantly depending on the product (type), so choosing the right one is crucial to avoid failure.
One rice flour that addresses these challenges is Mizhochikara. It excels in bread-making, producing delicious bread, and is the most popular rice flour product at cotta. It’s no exaggeration to say that Mizhochikara has contributed to the widespread popularity of tasty rice flour bread.
(1) Background of Mizhochikara Development
Around 2007, international grain price surges increased demand for rice flour and domestic feed crops as alternatives to wheat flour. Particularly, there was an expectation for the production of rice flour and feed rice in production-adjusted paddy fields and abandoned farmland. The National Agriculture and Food Research Organization (NARO)* has been researching and developing high-yield rice varieties suitable for these purposes that can be produced at low cost.
*NARO: An organization that conducts research and development across a wide range of fields, from basic to applied, to advance Japanese agriculture and the food industry.
References:
- NARO, “Development of a High-Yield New Rice Variety ‘Mizhochikara'”
- What is NARO?
(2) The Birth Story of Mizhochikara
Kumamoto Flour Milling Co., Ltd. experimented with various milling methods using 11 rice varieties provided by the NARO Kyushu Okinawa Agricultural Research Center. After selecting the top three varieties based on test results, they collaborated with producers to repeatedly test for ease of cultivation and the ability to produce delicious bread.
The variety that resulted in the fluffiest bread was named Mizhochikara. Originally known as “Saikai 203,” this variety was not particularly tasty for regular consumption and had been largely overlooked. However, full-scale cultivation began in Kumamoto Prefecture in 2010. Bread made with Mizhochikara received high praise for being “fluffy and delicious,” leading to its gradual popularization.
(3) Why is Mizhochikara Suitable for Bread?
Please take a look at this photo. It shows the difference in the rise of bread made with Mizhochikara compared to bread made with other types of non-glutinous rice flour. The bread made with Mizhochikara is noticeably fluffier and more voluminous than that made with regular rice flour. So, where does this difference come from? Let’s delve into the details.
Point 1: Amylose Content
Rice contains a component called “amylose,” and its content affects the rice’s properties. When cooked, rice with high amylose content becomes hard and less sticky, while rice with low amylose content becomes soft and sticky.
In rice flour, high amylose content results in a hard, dry dough, while low amylose content leads to a fluffy texture but poor shape retention. Mizhochikara has an amylose content of 19-23%, striking a balance that allows for both a fluffy texture and good shape retention.
References:
- NARO, “Starch Characteristics of Rice Cultivated in Japan”
Point 2: Starch Damage and Particle Size
When rice is milled, the starch can become damaged. High starch damage leads to dough that tears easily and bread that lacks volume. Mizhochikara has a low starch damage rate of around 3%, making it ideal for achieving volume.
Additionally, traditional domestic rice flours have much coarser particle sizes compared to wheat flour, resulting in inferior rise and dough smoothness when used in bread or cakes. On the other hand, finely milling the rice can damage the starch and reduce volume.
This rice flour is very suitable for baking bread and confectionery.
Its particles are finer than those of conventional rice flour, allowing it to expand well and achieve a soft texture.
