| 摘要 |
<p>A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour with water 10 to 15 times as much and heating the mixture to gelatinize starch in the rice flour to give a viscous slurry; (2) mixing the slurry with the remainder of the rice flour, water in an amount 0.1 to 0.2 time as much as the remainder of the rice flour and yeast to give a flowable bread dough; (3) pouring the bread dough into a mold; (4) heating the mold to allow the bread dough to ferment; and (5) baking the fermented product in an oven. The bread thus obtained is substantially free from gluten.</p> |
