Method for preparing improved quality rice-containing baked prod

Details Method for preparing improved quality rice-containing baked prod Method for preparing improved quality rice-containing baked prod

1982-09-24

1985-04-02

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426551, 426622, A21D 802

Patent

active

045087369

ABSTRACT:
Rice flour obtained from medium and/or short grain rice is hydrated with water under selected conditions to improve baking performance and obtain improved quality rice-containing baked products. A novel formulation to prepare a rice flour layer cake free of wheat, milk and eggs is disclosed.

REFERENCES:
Sanchez, Varietal Influence on the Quality of Philippine Rice Cake (Puto) Philip. Agric. 58 (9/10) 376-382.
U.S. Department of Agriculture, "Baking for People with Food Allergies", Home and Garden, Bulletin No. 147, 1975.

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