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CN106714562A 替代小麦粉的米粉和无麸质米粉面包的制作方法 无效 - 撤回

替代小麦粉的米粉和无麸质米粉面包的制作方法
摘要：
开发并提供在面包店、家中能够简单制作出膨胀性高、质地细腻的100％米粉面包的米粉，以及使用该米粉的100％米粉面包的制作方法。提供进行了预处理的米粉，以及使用该米粉的米粉面包的制作方法，所述预处理是将米粉、蛋白酶和水混合，制作米粉面团，将该米粉面团在40℃以上且低于60℃保温3小时以上且20小时以下。
摘要（英）：

To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the rice flour. Provided are: a rice flour subjected to a preprocess in which rice flour, protease, and water are mixed to manufacture a rice flour dough and the rice flour dough is kept warm at 40 DEG C to less than 60 DEG C for 3-20 hours; and a method for manufacturing a rice flour bread in which the rice flour is used.

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