| abstract |
It is intended to provide the rice flour composition comprising the rice flour obtained by a conventional milling method without resort to any special device or treatments with which breads and cakes excellent in appearance, inner texture, taste and shelf-life can be produced by the same processes for producing the existing breads and cakes; dough and foods with the use of the composition; and a process for producing such a foodstuff. Namely, the rice flour composition for breads and cakes which contains 100 parts by weight of a cereal flour comprising from 80 to 85 parts by weight of a rice flour and from 15 to 20 parts by weight of gluten and from 1 to 30 parts by weight of maltose, wherein the rice flour is obtained by mortor-and-pestle milling, roll milling, stone-grinding, air-stream grinding or high-speed impact milling; dough and foods with the use of the composition; and a process for producing such a foodstuff. |