To improve the processing adaptability of red brown rice,physical-chemical characteristics and processing properties of different sized rice powder ground by superfine grinding technology were compared.The resulted showed that with the powder diameter reduced,buck density,water solubility increased and paste temperature reduced;in addition,freeze-thaw stability,enzymatic hydrolysis activity,high temperature water-binding capacity,transparency,depositing performance and flow ability were improved dramatically after superfine ground.All the results indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice.In general,superfine ground red brown rice power can be used as main material in chilled /frozen food.HHHhowever,in instant and convenient foods,it is better to use it as supplementary material.