| 摘要 |
Provided are a method for making rice bread by using a sweet potato and a mulberry, and the rice bread made by the method which is improved in swelling and texture. The method comprises the steps of fermenting the paste comprising a rice flour, gluten, ascorbic acid and cysteine; crushing a steamed sweet potato until it is cooked completely and adding sugar to prepare sweet potato dregs; boiling down a mulberry in water to prepare a mulberry jam; and injecting the fermented paste, the sweet potato dregs and the mulberry jam into a heated mold and baking it. Preferably the rice flour comprises 200 parts by weight of rice flour; 40-60 parts by weight of gluten; 0.005-0.015 parts by weight of ascorbic acid; and 0.002-0.01 parts by weight of cysteine. |
