RICE FLOUR BREAD

To provide gluten free rice flour bread made without using gluten which has good swelling, has good baking quality, is not watery, and has light texture, and is realized using hypoallergenic rice flour.SOLUTION: There is provided rice flour bread produced by baking bread dough which contains rice fl...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MIZUNO TADAO, SATO HIROMICHI, FUJISHIMA SO, TOKUI YOSHIHIRO, NODA KEITA, TSUKAMOTO JUMPEI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide gluten free rice flour bread made without using gluten which has good swelling, has good baking quality, is not watery, and has light texture, and is realized using hypoallergenic rice flour.SOLUTION: There is provided rice flour bread produced by baking bread dough which contains rice flour, sugar, salt, oil, yeast, polysaccharide thickener, and water, and is free of gluten, in which the range of density after baking is 0.20-0.40 g/cm3.SELECTED DRAWING: Figure 1 【課題】グルテンを用いていないグルテンフリーの米粉パンにおいて、膨らみがよく、製パン性が良好で、水っぽくなく、食感が軽いパンであり、低アレルゲン米粉を使用して実現した米粉パンを提供する。【解決手段】米粉、砂糖、食塩、油、イースト、増粘多糖類、水を含み、かつ、グルテンを含まないパン生地を焼成して製造された米粉パンであって、焼成後の密度の範囲が０．２０〜０．４０ｇ／ｃｍ３とする。【選択図】図１