| abstract |
It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) can be produced while achieving favorable working properties during the production. It is the second object to provide a fermented bread having excellent qualities produced by using the above method. It is the third object to provide a premix powder for producing the excellent fermented bread. It is the fourth object to provide a fermented dough for producing the excellent fermented bread. These objects can be achieved by providing a process for producing a fermented bread which involves the step of fermenting a dough containing rice flour together with gluten and a hardly fermentable carbohydrate; a bread obtained by this production process; a premix powder having a composition ratio appropriate for the production of this excellent fermented bread; and a fermented dough appropriate for the production of this excellent fermented bread. |