Novel rice bread and processing method

The invention discloses novel rice bread and a processing method, and belongs to the technical field of grain processing. The novel rice bread comprises the following components in parts by weight of60-70 parts of high gluten flour, 20-30 parts of rice flour, 0.8-1.5 parts of active dry yeast, 2-4 parts of a stabilizing agent, 1-3 parts of edible salt, 4-8 parts of white granulated sugar, 4-5 parts of butter, 1-2 parts of eggs, and 0.3-0.5 part of a bread modifier. The novel rice bread is good in elasticity and taste, industrialized production is easy to realize, unhulled rice sources can besufficiently used, the application added value of unhulled rice can also be increased, and the novel rice bread has broad application prospect in the technical field of food processing. 本发明公开了种新型大米面包及加工方法，属于粮食加工技术领域，本发明新型大米面包包含以下重量份数的组分：高筋面粉60～70份、米粉20～30份、活性干酵母0.8～1.5份、稳定剂2～4份、食用盐1～3份、白砂糖4～8份，黄油4～5份、鸡蛋1～2份、面包改良剂0.3～0.5份。本发明新型大米面包弹性和口味俱佳，易于工业化生产，既能够充分利用稻谷资源，又可以提高稻谷利用的附加值，在食品加工技术领域具有广泛的应用前景。