| 摘要 |
A rice flour composition for rice bread is provided to remarkably reduce the soaking time of rice and enhance its water content by using even half-crushed rice in addition to nonglutinous rice and glutinous rice, and to produce rice bread having the same elasticity, baking property, and shape-retaining property as wheat bread. A rice flour composition for rice bread is prepared by the steps of: washing at least one selected from nonglutinous rice, glutinous rice, half-crushed nonglutinous rice, and half-crushed glutinous rice; soaking the selected rice to maintain a water content of 30~40%; milling the soaked rice by a two-stage roller; drying the milled rice flour with hot air to obtain wet-milled rice flour having a water content of 30~40% and an average granularity of 400~600mesh; and adding 10~25wt% of gluten and 1~5wt% of dextrin to 70~89wt% of the wet-milled rice flour. Rice bread using a wet-milled rice flour composition is prepared by the steps of: (a) adding various additives comprising sugar, butter, powdered skim milk, raw yeast, salt, a dough conditioner, and water to the wet-milled rice flour composition, and mixing them at a low velocity and medium/high velocities to make dough; (b) dividing the dough in a fixed size, and leaving the divided dough as it is for a fixed bench-time; (c) fermenting the divided dough formed for the bench-time; and (d) baking the fermented dough to produce rice bread.
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