METHOD OF FORMING CROSSLINKED NETWORK STRUCTURE COMPRISING RICE FLOUR AS THE MAIN COMPONENT, FOAMY FOOD DOUGH COMPRISING RICE FLOUR AS THE MAIN COMPONENT, FOAMY FOOD AND BREAD, AND PROCESS FOR PRODUCING THE SAME

摘要

[Object] There have been established a method and a technical finding whereby a sponge-like crosslinked network structure can be formed with the use of rice flour as the main component. Based on this novel technical finding, it is intended to provide a method of forming a crosslinked network structure, a foamy food dough having such a viscosity as giving a softness which has never been obtained by the conventional methods, a technique whereby a foamy food and bread comprising rice flour as the main component with the use of the above dough can be obtained and a process for producing the same. [Constitution] A method of forming a crosslinked network structure comprising rice flour as the main component which comprises preparing a viscoelastic dough by blending rice flour with a yeast and water to give a main material, optionally adding side components (a quality improver, a flavor improver, etc.) thereto, homogeneously dispersing and mixing them by kneading, then adjusting the viscosity of the dough at a shear speed of 0.01 (/s) to 1x102 to 4x104 (Pa.s), and then foaming and raising the dough through the fermentation by the yeast followed by heating; a foamy food dough comprising rice flour as the main component which is prepared by the above method; a foamy food and bread comprising rice flour as the main component which are produced with the use of the above dough; and a process for producing the same.