To provide a hot-water blend suitable for bread that has an unique chewy texture with despite being soft through making the best use of the characteristics inherent in wheat flour and rice, is provided with rice deliciousness as well, and is also suppressed in deterioration, to provide a method for producing high-quality bread using the hot-water blend, and to provide also such high-quality bread made using the method.
A method for producing a hot-water blend for rice-flour-based bread, characterized by adjusting the pregelatinization degree of the starch, is provided, comprising a step of adding hot water to rice flour as a hot-water blend material followed by kneading to pregelatinize the starch in the rice flour; a step of adding cold water to the resultant kneaded product; and a step of kneading further by adding rice flour and water or cold water to make the hot-water blend material muddy. The method for producing the high-quality rice-flour-based bread, based on using the hot-water blend, is also provided.
KIKUCHI SHUHEI
NOGUCHI TOSHIHIRO
SUZUKI MINORU
YAMAGUCHI SATOSHI
TOBITA MINA
UNIV TOKYO AGRICULTURE