Tangzhong comprising powdered rice, bread dough comprising same and bread manufactured using same

Abstract

The present disclosure relates to a tangzhong comprising powdered rice, a bread dough comprising the tangzhong, and a bread prepared using the same. In the present disclosure, a tangzhong is prepared using powdered rice, glutinous rice flour, and water, thereby enabling the production of a tangzhong having a soft, moist, and chewy texture compared to tangzhong prepared using wheat flour. In addition, when the tangzhong of the present disclosure is used to prepare bread dough, the resulting dough exhibits high moisture retention and a slow staling rate, and the bread prepared from the dough may have a high rice content and density, with a moist and chewy texture and delayed staling.

Dependencies are inferred from the claim text.