| 摘要 |
PROBLEM TO BE SOLVED: To provide a low-protein rusk with a protein content of≤1/10 that of biscuits to be a low-protein preserved food for patients suffering from renal diseases. SOLUTION: The low-protein rusk is produced as follows. Thickening polysaccharides in an amount of at least≥1.5 wt.% based on the amount of flour dough as a film-forming material are added to the flour dough consisting essentially of low-protein rice flour or the low-protein rice flour and wheat starch. An adequate amount of a pregelatinized starch (pregelatinized low-protein rice flour or nonglutinous rice pregelatinized flour) andβ-amylase as a hardening inhibitor are further added and the prepared dough is used to produce bread according to conventional methods. The resultant bread is then allowed to cool for a prescribed time. The cooled bread is sliced to a suitable thickness and toasted until the interior is dried according to the conventional methods. COPYRIGHT: (C)2007,JPO&INPIT
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