| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide blending rice flour revolutionarily showing bakery properties, noodle making properties and confectionery characteristic. <P>SOLUTION: The rice flour revolutionarily superior in bakery properties, noodle making properties and confectionery characteristic is prepared by operations of suitable alkali treatment of rice grains and rice flour, and separation and removal treatment of protein, damaged starch and nonstarch saccharide before and after the same treatment. As a result of this, compared to conventional rice flour, a grain diameter is extremely small, and the content of protein, damaged starch and nonstarch saccharide is far less. When using the rice flour as blending flour, it is possible to produce greatly high-quality rice flour-containing bread, noodles and confectionery, compared to conventional rice flour. <P>COPYRIGHT: (C)2012,JPO&INPIT |
