PROBLEM TO BE SOLVED: To provide blending rice flour revolutionarily showing bakery properties, noodle making properties and confectionery characteristic.SOLUTION: The rice flour revolutionarily superior in bakery properties, noodle making properties and confectionery characteristic is prepared by operations of suitable alkali treatment of rice grains and rice flour, and separation and removal treatment of protein, damaged starch and nonstarch saccharide before and after the same treatment. As a result of this, compared to conventional rice flour, a grain diameter is extremely small, and the content of protein, damaged starch and nonstarch saccharide is far less. When using the rice flour as blending flour, it is possible to produce greatly high-quality rice flour-containing bread, noodles and confectionery, compared to conventional rice flour.COPYRIGHT: (C)2012,JPO&INPIT【課題】画期的に製パン性、製麺性、製菓特性を示すブレンド用米粉を提供する。【解決手段】米粒、米粉の適当なアルカリ処理とその前後のタンパク質、損傷澱粉、非澱粉性糖類の分離、除去処理、操作により、従来の米粉に比べ粒径が非常に小さく、タンパク質、損傷澱粉及び非澱粉性糖類含量の非常に少ない画期的に製パン性、製麺性、製菓特性の優れた米粉が調製できる。本米粉をブレンド粉として用いた場合、従来の米粉に比べ格段に高品質の米粉含有パン類、麺類、菓子類を製造できる。【選択図】なし
