PROBLEM TO BE SOLVED: To provide a rice flour bread that has a glutinous texture, giving pleasant sensation to the throat, taste that will not becomes tired ofand produce a long-lasting satiety, and which is eatable even for a person having allergy tendency toward wheat without causing anxiety, keeps for a long time, is deliciously eatable in harmony with the ingredients of Japanese foods, and contributes to incresed consumption of rice and to improvement in the ratio of self-sufficiency of foods. SOLUTION: The rice flour bread is obtained by mixing 100 pts.wt. of finely ground rice flour with at least 0.1-10 pts.wt. of polysaccharide thickeners. A polysaccharide thickener having reversible thermal gelling characteristics and a polysaccharide thickener to develop viscosity when cooled are used as the polysaccharide thickeners. Preferably, methyl cellulose is used as the polysaccharide thickeners, having reversible thermal gelling characteristics, and xanthan gum is used as the polysaccharide thickener to develop viscosity when cooled. The ratio of the polysaccharide thickener blended are 0.01-0.4 pts.wt. of methyl cellulose, and 0.1-9.6 pts.wt. of xanthan gum, based on 100 pts.wt. of the rice flour, respectively. COPYRIGHT: (C)2009,JPO&INPIT
