| 摘要 |
PROBLEM TO BE SOLVED: To provide a rice cake-food applicable to bread dough by preventing solidification and syneresis for the rice cake-food obtained by mixing glucomannan with glutinous rice flour, and capable of exhibiting springy feeling after baking, and bread exhibiting springy feeling by using and baking the same.SOLUTION: A rice cake-food contains 20-40 wt.% of glutinous rice flour, 2-10 wt.% of phosphoric acid crosslinked tapioca starch, 0.2-2.0 wt.% of glucomannan flour, and water as the remainder. Bread is obtained by kneading the rice cake-food into bread dough followed by baking.SELECTED DRAWING: None |
