Addn. of cooked whole rice flour to white bread - gives better keeping properties and allows reduced fat content

摘要

White bread, short bread, fruit loaf, etc., are made from the usual wheat flour, water or milk, yeast, salt and other additives, with the addn. of 10-20% of the flour used of well swollen (cooked) whole rice fluor. Addn. of the cooked rice fluor to ordinary white bread keeps it fresh and moist for longer periods without being sealed into foil, whilst addn. of the rice fluor to short-bread, fruit loaf, etc., allows the fat content to be left out or severely reduced.