米粉パン生地、米粉パンおよび米粉パンの製造方法

摘要

PROBLEM TO BE SOLVED: To provide a high quality molded rice flour bread by using rice flour bread dough which expands preferably by yeast fermentation, having sufficient moldability, and firmness.

SOLUTION: The molded rice flour bread is produced from the rice flour bread dough characterized by containing 100 pts.wt. a total of rice flour mixture formulated with 70-90 pts.wt. of rice flour and 10-30 pts.wt. of pregelatinized rice flour, yeast, and water in an amount which gives shear viscosity of the dough of 5×104-5×105(Pa s), after kneading.

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