has many uses, both domestic and industrial. It is used not only as
a component of food. The cosmetic industry has long used it as a base for
some preparations and as an additive to talc (in itself it is already a highly
recommended drying agent for sensitive skin). It is also used in soaps and
masks and is a much appreciated natural exfoliant. It is also a component
of some skin tanning preparations. At the food level, its use is
multiplying and new properties are being discovered every year. Rice flour
is one of the basic ingredients for pastries, cakes and bread. Apart from
many qualities that other flours cannot offer, the absence of gluten is
one of the basic components of foods for celiacs or people sensitive to
gluten. It has been used to make tempura and batter since time immemorial
due to its low absorption of oil. This results in a crunchy outer layer
and far fewer calories than the equivalent with, for example, wheat flour. Rice flour
Recently, a group of Swedish scientists discovered the occurrence of high
levels of acrylamide in carbohydrate-rich foods when cooked at high temperatures.