ADDITIVE FOR RICE FLOUR BREAD, RICE FLOUR COMPOSITION FOR RICE FLOUR BREAD, METHOD FOR PRODUCING RICE FLOUR BREAD, AND BREAD DOUGH

摘要

PROBLEM TO BE SOLVED: To provide an additive for rice flour bread capable of producing bread having crisp palate feeling, free from rice flour bread-specific odor and having unique baked color, when produced, in particular, French bread, croissant or ordinary bread, in the case of such rice flour bread using rice flour and gluten as the main components, to provide a rice flour composition for such bread, to provide a method for producing the rice flour bread, and to provide relevant bread dough.;SOLUTION: The additive for rice flour bread includes gluten and at least one kind of pregelatinized starch among pregelatinized wheat flour starch and pregelatinized cornstarch in the weight ratio of the gluten to pregelatinized starch being (75/25) to (95/5). The rice flour composition for the bread is such that 100 pts.wt. of rice flour includes: 75-85 pts.wt. of rice flour; 14-22 pts.wt. of gluten; and 1-5 pts.wt. of pregelatinized wheat flour or pregelatinized cornstarch. The method for producing the rice flour bread includes using the rice flour composition.;COPYRIGHT: (C)2011,JPO&INPIT