Rice dexter

The extrusion of rice, or more generally of a starch product, leads to the opening of starch granules and the formation of a gel. This process is called pregelatinization.

Given the amorphous structure of the gel, it is no longer possible to recognize the granules, nor the molecules of amylose and amylopectin.

The gel structure of the starch is very digestible and therefore particularly indicated in weaning phases where the enzymatic patrimony is poor or after/during therapies that can create digestive problems.

The extrusion also creates a particularly pleasant smell and taste on the rice in order to make the product more attractive.