Rice powder-based dough for the preparation of rice steamed bread and method for preparing the same

摘要

Based on the total weight of the fine powder and wheat flour, 30% by weight to 70% by weight of fine powder, wheat flour and 30% by weight to 70% by weight, malto transgenic α- amylase (maltogenic α-amylase) from 1 to 10ppm (weight) of chemical and food when the liquid material, and desired to enable the dough, the gluten containing 15% to 25% by weight rice steamed bread dough and a method for manufacturing the substrate for manufacture of derivative it is disclosed. These dough and its manufacturing method are a number of characteristics to the rice steamed bread is made, for example softness (softness), to be bulky (volume) and the texture is given, and eventually enable the fabrication of superior steamed bread comparable to that of wheat flour described steamed bread or than It makes. ; Differentiation based dough, steamed rice