MANUFACTURING METHOD OF RICE FLOUR BREADS, DETERIORATION PREVENTION METHOD OF RICE FLOUR FOR MAKING BREADS AND MIX POWDER FOR MAKING BREADS

Title:

MANUFACTURING METHOD OF RICE FLOUR BREADS, DETERIORATION PREVENTION METHOD OF RICE FLOUR FOR MAKING BREADS AND MIX POWDER FOR MAKING BREADS

Document Type and Number:

Japanese Patent JP2018029518

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To prevent deterioration of rice flour breads containing rice flour and gluten by rice flour change with time.SOLUTION: When making breads is conducted by blending rice flour and gluten, quality reduction is prevented by making breads by adding an emulsifier such as sucrose fatty acid ester. Especially when rice flour breads is manufactured by using a rice flour of 60 to 80 mass%, gluten of 25 to 10 mass% and a secondary material of 0 to 20 mass% per total solid content, the emulsifier of 0.4 to 1.3 is added to 100 of the rice flour by mass percentage, where total amount of the rice flour, the gluten, the secondary material and the emulsifier is 100 mass%. As the emulsifier, sucrose fatty acid ester having HLB of about 13 is preferable.SELECTED DRAWING: Figure 6

Inventors:

USHIJIMA TAKEKI
MATSUNAGA KOTARO
SEGUCHI MASAHARU

Application Number:

JP2016163614A

Publication Date:

March 01, 2018

Filing Date:

August 24, 2016

Export Citation:

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Assignee:

KUMAMOTO SEIFUN KK

International Classes:

A21D10/00; A21D2/26; A21D13/04

Attorney, Agent or Firm:

Shunichi Yoshimura

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