Method for improving bread-making properties of rice flour bread dough
AssigneeIncorporated Administrative Agency National Agriculture and Food Research Organization
InventorHiroyuki Yano
Life of this patent
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Abstract
This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione and a method for making rice flour breads using the same.
Claims16
A gluten-free mixed bread dough comprising rice flour, yeast, water and a dough improving agent for gluten-free rice flour breads, wherein said agent comprises glutathione, wherein gluten is excluded from the dough, and wherein the content of the glutathione from the dough improving agent is 0.05% or more by mass of the rice flour content.
A method for making a gluten-free rice flour bread comprising the steps of:
- (a) mixing a bread dough comprising rice flour, yeast, water and a dough improving agent for gluten-free rice flour breads, wherein said agent comprises glutathione, wherein gluten is excluded from the dough, and wherein the content of the glutathione from the dough improving agent is 0.05% or more by mass of the rice flour content;
- (b) fermenting the bread dough;
- and
- (c) baking the fermented dough.
A gluten-free flour mix for making gluten-free rice flour bread dough, wherein said mix comprises a dough improving agent for gluten-free rice flour breads and rice flour, wherein said agent comprises glutathione, wherein gluten is excluded from the flour mix, and wherein the content of the glutathione from the dough improving agent is 0.05% or more by mass of the rice flour content.
Dependencies are inferred from the claim text.