| 摘要 |
PURPOSE: Provided is a method for manufacturing rice bread which is increases in volume and has soft texture, by adding gum, lipid and gluten to the rice bread. CONSTITUTION: Rice is soaked in water for 15 hours at room temperature and make rice flour by a roller mill. The rice flour is dried enough at 40deg.C. The dried rice flour is reground by a food mixer and shifted into 100 mesh. Rice bread ingredients are 75g of rice flour, 12g of sugar, 1.5g of nonfat dried milk, 0.75g of salt, 7.5g of cooking oil, 4.5g of egg liquid, proper amount of gum in water 72mL and 18mL of yeast solution having 3g of yeast. The dough of the rice breads is formed in a bread frame. The form is fermented at 30deg.C for 1.5 hours and baked at 200deg.C for 5 minutes and at 180deg.C for 15 minutes.
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