| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a gluten substitute comprising rice flour, with which good sponge structure can be formed/maintained; to provide a method for efficiently producing the gluten substitute through simple operations, and a method for producing bread and confectionery each having good sponge structure and favorable palate feeling and taste through simple operations. <P>SOLUTION: The method for producing the gluten substitute comprises the following process: adding water to at least one kind of rice, Domyoji flour (powder of steamed and dried glutinous rice) and rice flour followed by steaming and kneading/shearing the mixture with an extruder; and grinding the sheared mixture. The method for producing bread and confectionery comprises adding the gluten substitute and a thickener to the gluten substitute obtained by the above method and the rice flour, and subjecting the mixture to preliminary fermentation. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
