RICE FLOUR BREAD AND METHOD FOR MANUFACTURING DOUGH THEREOF

WIPO Patent Application WO/2018/135068

A1

The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the texture of a wheat bread or a rice flour bread to which gluten is added. The method according to the present invention for manufacturing a rice flour bread dough comprises a cooling step, a yeast-containing basic dough-preparation step, and a bread dough preparation step. In the cooling step, rice flour and water are separately cooled to give cold rice flour and cold water. In the yeast-containing basic dough-preparation step, the cold rice flour is mixed with the cold water to give a basic dough and then yeast is added to the basic dough to thereby give a yeast-containing basic dough, or alternatively, the cold rice flour, cold water and yeast are mixed together to thereby give a yeast-containing basic dough. In the rice flour bread dough-preparation step, the yeast-containing basic dough is kneaded to thereby give a rice flour bread dough. Subsequently, the rice flour bread dough is fermented to give a fermented dough and then the fermented dough is baked. Thus, the rice flour bread according to the present invention is manufactured.

YANO HIROYUKI (JP)
MAEDA MAYAKO (JP)

PCT/JP2017/039052

July 26, 2018

October 30, 2017

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NAT AGRICULTURE & FOOD RES ORG (JP)
TIGER CORP (JP)

A21D13/047; A21D6/00; A21D8/02; A21D8/04

JP2011062096A	2011-03-31
JPS62142524A	1987-06-25
JP2015228951A	2015-12-21
JP2017023043A	2017-02-02

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KITAHARA Hiroyoshi (JP)

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