| 摘要 |
PROBLEM TO BE SOLVED: To provide a food additive for improving the quality of a gluten-free rice flour bread, i.e. achieving fluffiness (high expansivity), softness, slow aging, and nicely-browned color; and a low-salt rice flour bread in response to the recent health conscious trends.SOLUTION: Addition of protease derived from Bacillus stearothermophilus to a dough derived from gluten-free rice flour allows a bread to be produced to achieve nicely-browned color, fluffiness, softness, and slow aging. Furthermore, the bread can be produced without addition of salt. |
