JPS6055090B2 - Bread manufacturing method - Google Patents
Bread manufacturing methodInfo
- Publication number
- JPS6055090B2 JPS6055090B2 JP56151072A JP15107281A JPS6055090B2 JP S6055090 B2 JPS6055090 B2 JP S6055090B2 JP 56151072 A JP56151072 A JP 56151072A JP 15107281 A JP15107281 A JP 15107281A JP S6055090 B2 JPS6055090 B2 JP S6055090B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- rice
- rice flour
- weight
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 title claims description 78
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 241000209094 Oryza Species 0.000 claims description 79
- 235000007164 Oryza sativa Nutrition 0.000 claims description 79
- 235000009566 rice Nutrition 0.000 claims description 79
- 235000013312 flour Nutrition 0.000 claims description 70
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 235000021329 brown rice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 description 11
- 230000032683 aging Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000002028 premature Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 101710165037 Alpha-amylase 1 Proteins 0.000 description 1
- 102100033770 Alpha-amylase 1C Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- HUTIVPWAVQGKQA-UHFFFAOYSA-N calcium;octadecyl 2-hydroxypropanoate Chemical compound [Ca].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O HUTIVPWAVQGKQA-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
本発明はパン類の製造法に関し、詳しくは生米粉を原
料の一部として使用するパン類の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bread, and more particularly to a method for producing bread using raw rice flour as part of the raw material.
米を製パン原料の一部として利用した、いわゆるライ
スブレツドは、バラエツテイ・ブレツドの一つとして市
販されているが、この場合の米原料としては主にα化処
理米粉が使われている。So-called rice bread, which uses rice as part of the raw material for bread making, is commercially available as a type of variety bread, but in this case gelatinized rice flour is mainly used as the rice raw material.
生米粉を製パン原料として用いると、得られるパンの老
化が早くなる等の欠点があるため、従来はほとんど利用
されていない。これに対してα化米粉を用いると、パン
の老化が遅延されるという効果が奏される。 しカルな
がら、このα化米粉を使用してパン生地を作つたとき、
該生地は付着性（いわゆるベトツキ）が強いため、パン
の製造工程中に混合機、分割機、丸目機、整型機等のパ
ン製造中に使用する機械にパン生地が付着しやすく、作
業性の著しい劣化を招くこととなる。When raw rice flour is used as a raw material for bread making, it has disadvantages such as premature staleness of the resulting bread, so it has rarely been used in the past. On the other hand, the use of pregelatinized rice flour has the effect of delaying the aging of bread. However, when I made bread dough using this pregelatinized rice flour,
Because the dough is highly adhesive (so-called sticky), it tends to stick to the machines used during the bread manufacturing process, such as mixers, dividers, rounders, shaping machines, etc., resulting in poor workability. This will lead to significant deterioration.
このα化米粉を添加したときに認められるパン生地の付
着性は５重量％添加でも現われ、工程管理を十分に行な
つたとしても添加量は１０〜１５重量％が限度である。
本発明者らは、製パン原料として生米粉を用いたとき
に認められる「パンの老化が早くなる」という欠点を改
良し、さらにα化米粉の長所を備えた生米粉を得るべく
種々研究を重ねた結果、生米粉の長所とα化米粉の長所
を兼備した生米粉を得るに至り、この生米粉を製パン原
料として使用したとき、砂糖使用量を減らすことができ
、品質の優れたパンが得られることを見出し、本発明を
完成するに至つたのである。本発明は玄米、搗精米、砕
米等の生米を粒径２００μ以下に粉砕して損傷でん粉含
量１０〜３轍量％に調整した生米粉を作り、該生米粉を
小麦粉その他のパン用原料と混合し、製パンすることを
特徴とするパン類の製造法である。The adhesion of bread dough observed when this pregelatinized rice flour is added occurs even when 5% by weight is added, and even if the process is well controlled, the amount added is limited to 10 to 15% by weight.
The present inventors have conducted various researches in order to improve the disadvantage of "bread aging quickly" that is observed when raw rice flour is used as a raw material for bread making, and to obtain raw rice flour that has the advantages of pregelatinized rice flour. As a result of repeated efforts, we were able to obtain raw rice flour that has both the advantages of raw rice flour and the advantages of pregelatinized rice flour. When this raw rice flour is used as an ingredient for bread making, it is possible to reduce the amount of sugar used and produce bread of excellent quality. They discovered that this could be obtained and completed the present invention. The present invention involves grinding raw rice such as brown rice, milled rice, and broken rice into particles with a particle size of 200μ or less to produce raw rice flour with a damaged starch content of 10 to 3%, and then using the raw rice flour as wheat flour and other bread ingredients. This is a bread manufacturing method characterized by mixing and bread making.
さらに、本発明は玄米、搗精米、砕米等の生米を粒径２
００μ以下に粉砕して損傷でん粉含量１０〜３鍾量％に
調整した生米粉を作り、該生米粉を小麦粉その他のパン
用原料と混合し、かつアルファーアミラーゼを添加する
と共に糖の配合量を減らして混合し、製パンすることを
特徴とするパン類の製造法である。本発明で用いる生米
粉は、玄米、搗精米、砕米等の生米を粒径２００μ以下
に粉砕し、該粉砕時に米でん粉に損傷を与えることで損
傷でん粉含量を１０〜３哩量％に調整したものである。
生米の粉砕は損傷でん粉含量を増すことができる種々の
手段によつて行なうことができ、たとえば凍結粉砕機を
用いて生米を凍結したあるいは温度調節した状態で粉砕
する方法、ロール粉砕機を使用して生米粉を粉砕する方
法、衝撃式粉砕機を使用して生米を粉砕する方法等を適
用することができる。これらの手段のうちでは凍結粉砕
機を用いる方法が好ましい。既存の生米粉は粒径分布が
広く、１５０μ以上の粒径区分を多く含んでおり、米で
ん粉に損傷を与えないように粉砕されたものである。こ
のような生米粉を製パン原料として使用すると、パン生
地混捏時の吸水率は著しく減少し、パンにし。たときの
老化も早くなる。一方、損傷てん粉含量が多くなりすぎ
た生米粉を製パン原料として使用すると、α化米粉の場
合と同様に製パン性を損なう。Furthermore, the present invention can reduce raw rice such as brown rice, milled rice, and broken rice to grain size 2.
Raw rice flour is prepared by pulverizing it to 00μ or less and adjusting the damaged starch content to 10 to 3%, and the raw rice flour is mixed with wheat flour and other bread ingredients, and alpha amylase is added and the amount of sugar is reduced. This is a method for producing bread, which is characterized by mixing and making bread. The raw rice flour used in the present invention is obtained by pulverizing raw rice such as brown rice, milled rice, and broken rice to a particle size of 200μ or less, and damaging the rice starch during the pulverization to adjust the damaged starch content to 10 to 3% by volume. This is what I did.
Milling of uncooked rice can be carried out by various means capable of increasing the damaged starch content, such as by milling uncooked rice in a frozen or temperature-controlled state using a freeze mill, or by using a roll mill. A method of pulverizing uncooked rice using an impact pulverizer, a method of pulverizing uncooked rice using an impact pulverizer, etc. can be applied. Among these means, a method using a freeze crusher is preferred. Existing raw rice flour has a wide particle size distribution, including many particles with a size of 150μ or more, and is pulverized so as not to damage the rice starch. When such raw rice flour is used as a raw material for bread making, the water absorption rate during kneading of bread dough is significantly reduced, making it difficult to make bread. You will also age faster. On the other hand, if raw rice flour with an excessively high content of damaged starch is used as a bread-making raw material, bread-making properties will be impaired as in the case of pregelatinized rice flour.
本発明に係る生米粉は製パン原料として用いた；ときの
吸水性がよく、しかも小麦粉その他の常用の原料と混合
してパン生地を作つた場合、パン生地に付着性がないの
で機械製パンによるパンの製造が可能となり、しかもパ
ンの老化も遅延される。The raw rice flour according to the present invention was used as a raw material for bread making; it has good water absorption properties, and when mixed with wheat flour and other commonly used raw materials to make bread dough, it does not stick to the dough, so it can be used to make bread by mechanical bread making. This makes it possible to produce bread, and also delays the staleness of the bread.
この場合、生米粉の配合量が製パン原料の２０−．重量
％以下であれば、常法による製法で品質のすぐれたパン
を作ることができる。本発明に係る生米粉を製パン原料
として用いる場合、とりわけ４鍾量％まで高い配合割合
で使用する場合、同時に酵素剤としてアルフアーミラー
ゼを添加するとパン体積の低下もほとんどなく、食味の
すぐれた良質のパンが得られる。In this case, the blended amount of raw rice flour is 20-. If it is less than % by weight, bread of excellent quality can be made using conventional methods. When the raw rice flour of the present invention is used as a raw material for bread making, especially when used at a high blending ratio of up to 4%, if alpha-amylase is added as an enzyme at the same time, the bread volume will hardly decrease and the taste will be excellent. You can get good quality bread.
しかも、該酵素剤を添加するときは、通常パンの副原料
として４〜５重量％の範囲で加えられる砂糖の添加量を
減らすかあるいは無添加とすることができる。そのため
、パンの外皮色が改善され、かつ品質もさらに優れたも
のとなる。本発明でいうライスブレツドとは、小麦粉の
一）部を米粉で置換し、その際にグルテンを併用するこ
となく製造されるパン類を意味する。Moreover, when the enzyme agent is added, the amount of sugar, which is usually added as an auxiliary ingredient for bread in the range of 4 to 5% by weight, can be reduced or not added at all. Therefore, the crust color of the bread is improved and the quality is even better. The term "rice bread" as used in the present invention refers to breads produced by substituting part of the wheat flour with rice flour and without using gluten at the same time.
生米粉の配合量は５鍾量％とすることが可能であるが、
パンの品質、食味の点を考えると４轍量％を上限とする
べきである。また、製パン方法としては特に制限はなく
、直捏法、中種法などの既知の方法のいずれを採用して
もよい。なお、中種法でパンを製造する場合は、中種段
階で生米粉を用いることが望ましい。本発明によれば、
パンの品質を低下させることなく比較的多量の米粉を使
用することができ、しかも常用される砂糖などの糖の添
加量を減らすことによりパンの品質や食味を改善し、老
化を遅延させることができる。The amount of raw rice flour mixed can be 5%, but
Considering the quality and taste of the bread, the upper limit should be 4%. Moreover, there is no particular restriction on the bread making method, and any known method such as a direct kneading method or a dough method may be employed. In addition, when manufacturing bread by the dough method, it is desirable to use raw rice flour at the dough stage. According to the invention,
It is possible to use a relatively large amount of rice flour without reducing the quality of bread, and by reducing the amount of added sugar such as sugar, which is commonly used, the quality and taste of bread can be improved and aging can be delayed. can.
さらに、パン生地に付着性がないので、作業性に優れて
おり、連続製パンも可能である。前述したように、既存
の生米粉を製パン原料として用いるとパンの老化が早く
なるという欠点およびａ化米粉を用いたときに見られる
パン生地の付着性が強く、作業性に劣るという欠点を本
発明は同時に解決したものである。Furthermore, since there is no stickiness to the bread dough, the workability is excellent and continuous bread making is possible. As mentioned above, we have overcome the drawbacks of using existing raw rice flour as a bread making ingredient, such as premature staleness of the bread, and the strong adhesion of bread dough and poor workability that can be seen when using agro-oxidized rice flour. The invention is a simultaneous solution.
さらに、本発明の方法は米粉の加工費の軽減と製パン時
における糖の使用量の減少という経済上の立場からも極
めて有利な方法である。次に、本発明を実施例によつて
詳しく説明する。Furthermore, the method of the present invention is extremely advantageous from an economic standpoint, as it reduces processing costs for rice flour and reduces the amount of sugar used during bread making. Next, the present invention will be explained in detail using examples.
参考例
生米粉の製造：
ロール粉砕機を用いて粒径２００μ以下（粒度構成５０
〜２００μ）の生米粉を得た。Reference example Production of raw rice flour: Particle size of 200μ or less (particle size composition 50
~200μ) of raw rice flour was obtained.
なお、このとき損傷でん粉含量が１轍量％以上となるよ
うに粉砕した。微粉砕米粉（平均粒径３０〜４０μ）は
改良ターボ型凍結粉砕機を用い、原料米を凍結して粉砕
あるいは粉砕時の温度を３（代）以下に調節して粉砕を
行ない、粒径２００μ以下（粒度構成１０〜２００μ）
で損傷でん粉含量が１０〜３哩量％（凍結し−３（代）
で粉砕したとき１０〜１種量％、５〜１ＣｆＣで粉砕し
たとき１５〜２鍾量％、２０〜３０℃で粉砕したとき２
４〜２踵量％）となるようにした。上記の方法によつて
得た生米粉を小麦粉に対しその３鍾量％を置換するよう
に添加したときの製パン性を、α化米粉および従来の生
米粉と比較した。At this time, the powder was ground so that the content of damaged starch was 1 rut amount or more. Finely ground rice flour (average particle size 30 to 40μ) is produced by freezing and grinding the raw rice using an improved turbo-type freezing crusher, or by controlling the temperature at the time of grinding to below 3 generations, and grinding it to a particle size of 200μ. Below (particle size structure 10-200μ)
The damaged starch content is 10-3% by weight (frozen -3(generation))
When crushed at 5-1CfC, 15-2%, when crushed at 20-30℃, 2
4-2%). The bread-making properties when the raw rice flour obtained by the above method was added to wheat flour to replace 3% by weight were compared with gelatinized rice flour and conventional raw rice flour.
結果を第１表に示す。表から明らかなように、従来の生
米粉（粒度の粗い生米粉あるいは上新粉と称される市販
生米粉、損傷でん粉含量約８重量％以下、粒度構成１０
０〜４００ｐで２００μ以上の米粉が５０％以上を占め
る）やα化米粉を用いたときの欠点は本発明に係る生米
粉を用いたときには認められず、両者の長所のみを兼備
している。The results are shown in Table 1. As is clear from the table, conventional raw rice flour (commercially available raw rice flour called coarse grain raw rice flour or Joshin flour, damaged starch content of about 8% by weight or less, particle size composition 10
The disadvantages of using rice flour (0 to 400p and 200μ or more rice flour accounts for 50% or more) and gelatinized rice flour are not observed when using the raw rice flour of the present invention, and only the advantages of both are combined.
＊１対称：小麦粉１００％の時の製パン性＊２吸水率：
フアリノグラフを用いて測定＊３パン生地膨張力ニシリ
ンダー試験法を用いて測定＊４初期発酵および後期発酵
：無糖パン生地のＣＯ２発生量を測定実施例１
参考例の方法で得た生米粉３踵量％と小麦粉７０重量％
を混合し、これにイースト３重量％、砂糖５重量％、食
温１．踵量％、カビのα−アミラーゼ１２０ＳＫＢおよ
び適量の水を加え、低速３分、高速２分混捏した後、シ
ヨートニング４重量％を加え、さらに低速３分、高速９
分混捏してパン生地を得た。*1 Symmetry: Bread making properties when using 100% wheat flour *2 Water absorption rate:
Measured using Farinograph *3 Bread dough swelling force Measured using two-cylinder test method *4 Initial fermentation and late fermentation: Measurement of CO2 generation amount of sugar-free bread dough Example 1 Amount of raw rice flour 3 heel obtained by the method of reference example % and flour 70% by weight
3% by weight of yeast, 5% by weight of sugar, and a serving temperature of 1. Add heel weight%, mold α-amylase 120SKB and appropriate amount of water, knead on low speed for 3 minutes and high speed for 2 minutes, add 4% by weight of shot toning, and further knead on low speed for 3 minutes and on high speed for 9 minutes.
A bread dough was obtained by kneading the mixture for several minutes.
次いで１５０分間発酵を行ない（この間２回ガス抜きを
する）、シ−ターで生地を伸ばし、モルダーで整形して
羽℃、８５％ＲＨ下で４５分間ホイロ発酵を行なつた。Next, fermentation was carried out for 150 minutes (draining gas twice during this period), and the dough was rolled out using a sheeter, shaped using a molder, and subjected to in-frame fermentation for 45 minutes at 85% RH.
次いで、２２０℃で２０分間培焼してパンを得た。この
パンは小麦粉のみを主原料として作つたパンの体積と同
程度であり、風味および品質も優れていた。実施例２
実施例１と同じ生米粉３踵量％と小麦粉７鍾量％の混合
物にイースト３重量％、砂糖無添加、食塩１．踵量％、
シヨートニング４重量％およびカビのα−アミラーゼ１
２０〜２４μＳＢを加えて実施例１と同様の方法で製パ
ンを行なつた。Next, bread was obtained by baking at 220° C. for 20 minutes. The volume of this bread was comparable to that of bread made using only wheat flour as the main ingredient, and the flavor and quality were also excellent. Example 2 A mixture of 3% by weight of raw rice flour and 7% by weight of wheat flour as in Example 1 was added with 3% by weight of yeast, no added sugar, and 1.5% of salt. Heel amount%,
Shyotoning 4% by weight and mold α-amylase 1
Bread making was carried out in the same manner as in Example 1 by adding 20 to 24 μSB.
得られたパンの体積、外観を含めた品質、食味のいずれ
においても小麦粉のみを主原料として得たパンと同程度
であり、しかも老化の遅い極めて優れたものであつた。The volume, quality, including appearance, and taste of the bread obtained were comparable to bread obtained using only wheat flour as the main ingredient, and it was extremely excellent in terms of slow aging.
・実施例３実施例２で用いた製パン材料に界面活性剤（
ステアリル乳酸カルシウム）０．５重量％を添加してパ
ンを製造した。・Example 3 A surfactant (
Bread was produced by adding 0.5% by weight of calcium stearyl lactate.
その結果、パンの品質はさらに向上し、老化防止効果も
改善された。ノ実施例４
実施例１て用いた生米粉４鍾量％と小麦粉６鍾量％の混
合物に砂糖無添加、イースト３重量％、食塩１．８重量
％、シヨートニング４重量％、αーアミラーゼ２４０〜
３０Ｃｆ５ＫＢ１界面活性剤（ステア７リル乳酸カルシ
ウム等）０．５重量％および適量の水を加えてパンを製
造した。As a result, the quality of the bread was further improved and the anti-aging effect was also improved. Example 4 A mixture of 4% by weight of raw rice flour and 6% by weight of wheat flour used in Example 1 had no added sugar, 3% by weight of yeast, 1.8% by weight of salt, 4% by weight of shortening, and 240~240% of α-amylase.
Bread was prepared by adding 0.5% by weight of 30Cf5KB1 surfactant (stear7lyl calcium lactate, etc.) and an appropriate amount of water.
得られたパンはパン体積、パン品質に優れ、老化の遅い
ものであつた。実施例５
実施例１で用いた生米粉２濾量％と小麦粉８鍾量％の混
合物に砂糖５重量％、イースト２重量％、食塩１．踵量
％、シヨートニング４重量％および適量の水を加えて製
パンを行ない、パン体積、パン品質に優れ、老化の遅い
パンを得た。The obtained bread had excellent bread volume and bread quality, and had slow aging. Example 5 A mixture of 2% by weight of raw rice flour and 8% by weight of wheat flour used in Example 1 was added with 5% by weight of sugar, 2% by weight of yeast, and 1. Bread making was carried out by adding % heel weight, 4% by weight of shortening, and an appropriate amount of water, and bread with excellent bread volume and bread quality and slow aging was obtained.
Claims (1)
粉砕して損傷でん粉含量１０〜３０重量％に調整した生
米粉を作り、該生米粉を小麦粉その他のパン用原料と混
合し、製パンすることを特徴とするパン類の製造法。 ２ 生米粉の配合量が２０重量％以下である特許請求の
範囲第１項記載のパン類の製造法。 ３ 玄米、搗精米、砕米等の生米を粒径２００μ以下に
粉砕して損傷でん粉含量１０〜３０重量％に調整した生
米粉を作り、該生米粉を小麦粉その他のパン用原料と混
合し、かつアルファ−アミラーゼを添加すると共に糖の
配合量を減らして混合し、製パンすることを特徴とする
パン類の製造法。 ４ 生米粉の配合量が４０重量％以下である特許請求の
範囲第３項記載のパン類の製造法。[Scope of Claims] 1. Raw rice such as brown rice, milled rice, and broken rice is crushed to a particle size of 200μ or less to produce raw rice flour with a damaged starch content of 10 to 30% by weight, and the raw rice flour is used to make wheat flour and other breads. A method for producing bread, which is characterized by mixing raw materials and making bread. 2. The method for producing breads according to claim 1, wherein the blended amount of raw rice flour is 20% by weight or less. 3. Raw rice such as brown rice, milled rice, and broken rice is crushed to a particle size of 200μ or less to produce raw rice flour with a damaged starch content of 10 to 30% by weight, and the raw rice flour is mixed with wheat flour and other bread ingredients, A method for producing bread, which is characterized by adding alpha-amylase and reducing the amount of sugar to be mixed and making bread. 4. The method for producing breads according to claim 3, wherein the blended amount of raw rice flour is 40% by weight or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56151072A JPS6055090B2 (en) | 1981-09-24 | 1981-09-24 | Bread manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56151072A JPS6055090B2 (en) | 1981-09-24 | 1981-09-24 | Bread manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5851838A JPS5851838A (en) | 1983-03-26 |
| JPS6055090B2 true JPS6055090B2 (en) | 1985-12-03 |
Family
ID=15510687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56151072A Expired JPS6055090B2 (en) | 1981-09-24 | 1981-09-24 | Bread manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6055090B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020130030A (en) * | 2019-02-19 | 2020-08-31 | 昭和産業株式会社 | Range-up resistance improver for microwave reheated bakery products, range-up resistance improving method for microwave reheated bakery products, composition for microwave reheated bakery products, dough for microwave reheated bakery products, microwave reheated bakery How to make products and microwave reheated bakery products |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208561A (en) * | 2002-12-27 | 2004-07-29 | National Agriculture & Bio-Oriented Research Organization | Rice flour bread manufacturing method and breads obtained by this method |
| JP4859908B2 (en) * | 2008-11-28 | 2012-01-25 | 日清製粉株式会社 | Bread flour composition containing rice flour |
| JP5878324B2 (en) * | 2011-09-30 | 2016-03-08 | 日本製粉株式会社 | Uchi rice flour for bakery food and bakery food using the same |
| JP6209006B2 (en) * | 2013-07-25 | 2017-10-04 | 昭和産業株式会社 | Bread curing inhibitor, bread curing suppression method, bread manufacturing method, bread mix powder and bread |
-
1981
- 1981-09-24 JP JP56151072A patent/JPS6055090B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020130030A (en) * | 2019-02-19 | 2020-08-31 | 昭和産業株式会社 | Range-up resistance improver for microwave reheated bakery products, range-up resistance improving method for microwave reheated bakery products, composition for microwave reheated bakery products, dough for microwave reheated bakery products, microwave reheated bakery How to make products and microwave reheated bakery products |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5851838A (en) | 1983-03-26 |
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