PROBLEM TO BE SOLVED: To provide rice bread consisting primarily of rice flour and having no caving.SOLUTION: Bread is prepared by adding an aqueous solution in an amount increased by 20-30%, which solution is compounded by dispersing konjac mannan powder into a water-soluble dispersant including starch powder along with other additives and mixing it with water, to raw material powder consisting primarily of rice flour, and by baking the mixture after fermented under weak alkaline conditions of pH 9 or higher and approximately pH 10. The weight percent of the konjac mannan powder is 0.2-0.6 wt.% in terms of konjac mannan component, according to the content of protein component in the material powder. The bread may be prepared with an aqueous ionic mineral component added by 1,000-5,000 ppm in terms of ionic calcium. The rice bread exhibits a high shape retention property and does not cause caving during a preservation period, even when it has a low amylose content.COPYRIGHT: (C)2013,JPO&INPIT【課題】米粉を主成分とするケービングのない米粉パンの提供。【解決手段】米粉を主成分とする原料粉にその他添加物とともにデンプン粉を含む水溶性分散剤に分散させ、こんにゃくマンナン成分換算で原料粉のたんぱく成分含有量に応じて0.2~0.6重量%のこんにゃくマンナン粉末を水溶きして配合した水溶液を20ないし30%増量して添加し、pH9以上10前後の弱アルカリ条件下で発酵させた後焼成してパンを調製する。なお、水溶性イオン化ミネラル成分をイオン化カルシウム換算で1000~5000ppm添加して調製してもよい。該米粉パンはアミロース含有量の少ない場合でも保存期日中にケービングが生じず、保形性に優れる。【選択図】なし
