To provide a bread mostly made from rice flour and the like without blending with wheat gluten, of which dough has improved visco-elasticity to enhance gas holding power for enlarging the volume of a product, having excellent taste and flavor with airy texture and less stickiness.
A manufacturing method of bread made from grain flour with a gluten content of 9 wt% or less, 5 wt% or less, or 3 wt% or less includes blending with ground fish meat. The ground fish meat is preferably ground with salt. The addition amount of the ground meat is preferably 10 to 50 wt% relative to the weight of the grain flour. The grain flour may be rice flour, wheat flour, corn flour, barley flour, rye, oats, foxtail millet, barnyard millet, proso millet, buckwheat flour, or a mixture thereof.
NAGASAKI JUN
KAWASAKI SADAMICHI
IDE NAO
KUMAMOTO SEIFUN KK
| JPH1132659A | 1999-02-09 |
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