| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing rice flour bread in which rice flour bread having good taste can be produced without using allergic substances such as gluten, egg and a milk product and to provide rice flour bread obtained by the production method. SOLUTION: In the method for producing rice flour bread including fermenting dough obtained by kneading rice flour with a thickener, yeast, oil and fat, sugar, a salt and water and then baking the dough, hydroxypropylmethyl cellulose exhibiting a viscous property at 60°C to 65°C is preferably used as the thickener and olive oil is preferably used as the oil and fat. The production method is preferably carried out by formulating 100 pts.wt. rice flour with 1 pt.wt. thickener, 3 pts.wt. yeast, 5 pts.wt. oil and fat, 10 pts.wt. sugar, 2 pts.wt. salt and 80-100 pts.wt. water. Primary fermentation of the dough is preferably carried out for 90 min to 180 min at 22°C to 38°C. The rice flour bread obtained by such production method is a bread having good taste and consideration coping with food allergy caused such as by wheat, eggs and dairy products. COPYRIGHT: (C)2009,JPO&INPIT
|
