| 摘要 |
PROBLEM TO BE SOLVED: To provide rice bread consisting primarily of rice flour and having no caving.SOLUTION: Bread is prepared by adding an aqueous solution in an amount increased by 20-30%, which solution is compounded by dispersing konjac mannan powder into a water-soluble dispersant including starch powder along with other additives and mixing it with water, to raw material powder consisting primarily of rice flour, and by baking the mixture after fermented under weak alkaline conditions of pH 9 or higher and approximately pH 10. The weight percent of the konjac mannan powder is 0.2-0.6 wt.% in terms of konjac mannan component, according to the content of protein component in the material powder. The bread may be prepared with an aqueous ionic mineral component added by 1,000-5,000 ppm in terms of ionic calcium. The rice bread exhibits a high shape retention property and does not cause caving during a preservation period, even when it has a low amylose content. |
