| 摘要 |
A method for preparing rice hard tack using rice instead of wheat flour is provided to show excellent mouth feel as well as a savory taste. A method for preparing rice hard tack comprises the following steps of: mixing 100wt% of rice flour and 10-20wt% of gluten; grinding rice to a size of 100-300mesh; adding 2-5wt% of tapioca modified starch on a basis of 100wt% of rice flour; adding 0.02-0.05wt% of protease on a basis of 100wt% of rice flour; fermenting the mixture at the temperature of 40°C for 3 hours; rolling out the dough such that it has a constant thickness and cutting to an easily eatable size; baking the dough at the temperature of 200-250°C for 7 minutes. |
